The point of this post is not to tell you all about how fabulous, I mean, fanfabulous deep-fried pickles are, all crispy and salty sour, but to share a long overdue update about last year’s pickling adventures. The pickles? They worked really, really well. Thanks, Endurer.
The deep fried pickles? Divine. Thanks, Endurer.
Crispy fried…(fill in the blank):
Courtesy, more than less, of David Leite’s The New Portuguese Table.
1 tbs kosher salt
1 lb asparagus (or PICKLES or beans or cauliflower or whatever)
3/4 c. plus 2 tbs flour
1/8 tsp baking powder
3/4 c. very cold seltzer water
1/2 tsp piri-piri sauce (or sriacha)
vegetable oil for deep-frying
fry sauce for dipping (mayo, ketchup, sriacha [or gochujang] mixed to your taste preferences.)
- Heat 2 inches of vegetable oil in a large skillet.
- Stir together the flour and baking powder in a small, shallow dish, and season with a pinch of salt. Whisk in the seltzer and piri-piri [sriacha] sauce; don’t worry about any small lumps. The consistency should be like thin pancake batter; if the mixture is too thick, pour in more seltzer.
- When the oil registers 350 on a deep-fat or candy thermometer, dip 5 spears in the batter and turn to coat. Carefully slide them into the oil and fry until golden brown, 3-7 minutes. Using tongs, transfer the asparagus [or pickles or whatever] to paper towel to drain. Sprinkle withg salt while still sizzling, then place them on the rack in the oven to keep warm. [POD: Seriously, David? People, this is where you hover in the kitchen, wait for a few seconds, pick a tasty looking spear and gingerly but enthusiastically and toss it from hand to hand, hopping and blowing. Dip in sauce, chew with your mouth open, repeat.]
- NOTE: if using asparagus, first you’ll want to trim and par boil the asparagus for 2-3 minutes and then drop them into ice water to stop the cooking. Transfer them to paper towels to dry. Then you can heat the oil, prepare the batter, and move along as detailed above.