TEMPURA DILL PICKLES
This recipe blends an Asian-inspired batter with fried dill pickles, a classic fish fry side in the lower South. Recipe is from Southern Living Magazine. The first time I ever had fried dill pickles was in Tennessee, while on vacation, and they were delicious. Note: Cooking time is 2.5 minutes per batch.
Provided by DailyInspiration
Categories Vegetable
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.
- Pour oil to a depth of 3 inches into a dutch oven; heat to 370 degrees F.
- Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved pickle juice, stirring just until combined (batter will be lumpy).
- Dip pickles into batter, letting excess drip off. Fry pickles in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.
Nutrition Facts : Calories 92.1, Fat 0.4, SaturatedFat 0.1, Sodium 1098.3, Carbohydrate 19.4, Fiber 1.9, Sugar 1.6, Protein 3
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