Vegan beer-battered fried pickles with Cajun remoulade sauce
Author Jais Tollette
Ingredients
- 1/2 cup mayo
- 1 tablespoon German-style or dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped parsley
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon whole-grain mustard
- 2 cloves finely minced garlic
- 1 teaspoon finely minced capers
- 1 tablespoon finely chopped scallions
- 1 teaspoon vegan Worcestershire
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Fresh cracked pepper to taste
- Light oil for frying (vegetable, sunflower seed or grapeseed)
- 3/4 cup all-purpose flour
- 1 teaspoon salt (divided into two equal portions)
- 1 teaspoon ground black pepper (divided into two equal portions)
- 1 teaspoon garlic powder (divided into two equal portions)
- 1 teaspoon onion powder (divided into two equal portions)
- 1/2 teaspoon paprika (divided into two equal portions)
- 1/2 teaspoon cayenne pepper (divided into two equal portions)
- 1/4 cup beer
- 1/4 cup unsweetened nondairy milk
- 2 tablespoon apple cider vinegar
- 2 tablespoons ground flax seed
- 1 heaping tablespoon arrowroot flour
- 1 16-ounce jar pickle chips
Instructions
- For remoulade: Mix first 16 ingredients in small bowl. Let sit for 1 hour to allow flavors to combine, then serve, or cover and refrigerate for up to one week.
- Heat oil over medium-high to 375F (this can take 10 minutes or longer).
- Remove pickle chips from brine and lay on paper towel to dry.
- In small bowl, mix beer, nondairy milk, apple cider vinegar, flax seed, arrowroot flour, and first half-portions of spices until all ingredients are thoroughly combined. Let sit for 5–10 minutes.
- In second small bowl, mix flour and remaining portions of divided spices until all ingredients are thoroughly combined.
- Set dry and wet batter mixtures side by side to prepare dredging station.
- Dip pickle chip in dry flour-based mixture and shake off excess. Dip in wet beer mixture and then in flour mixture again. Repeat with remaining pickle chips.
- Carefully transfer 10 or 12 pickle chips at a time into hot oil, making sure they don’t stick to each other in initial stages of frying. Fry for 90 seconds to 3 minutes, or until golden brown.
- Remove from oil using strainer or slotted spoon. Transfer pickles onto tray lined with paper towels to soak up excess oil.
- Salt chips immediately so that hot oil dissolves salt.
- Serve hot with Cajun remoulade.
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/fathers-day/vegan-beer-battered-fried-pickles/