Illustration depicting a plethora of fresh cooking ingredients

Frickles with Harissa Aioli

Prep time: 15 mins |Cook time: 20 mins |Total time: 35 mins |Serves: 4-6 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Frickles with Harissa Aioli

Prep time: 15 mins |Cook time: 20 mins |Total time: 35 mins |Serves: 4-6 |

Frickles with Harissa Aioli

INGREDIENTS

  • 2 cups Cook's Pantry Dill Pickle Slices
  • ¾ cup panko bread crumbs
  • ½ cup grated parmesan
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 cup flour
  • 1 cup buttermilk
  • 4 - 5 cups Grapeseed oil or other frying oil

HARISSA AIOLI

  • ½ cup mayonnaise
  • 1 teaspoon Harissa
  • 1 garlic - crushed
  • In small bowl mix mayonnaise
  • Harissa and garlic together
  • cover and refrigerate until ready to use.

DIRECTIONS

  1. Drain pickles and pat dry well.
  2. In a shallow medium size bowl or plate, combine panko with parmesan. In another shallow bowl, combine flour with paprika and garlic powder. In a third shallow bowl, put the buttermilk.
  3. Heat oil in 4-6 inch deep heavy skillet, dutch oven or a deep fryer until you see tiny bubbles forming at bottom of pan.
  4. While oil is heating begin coating pickles 6-8 at a time - 1st in flour, shake off excess, then place into buttermilk and finally into the panko. Coat panko on both sides and set on a parchment lined baking sheet. Repeat with all pickle slices.
  5. To fry, carefully place 1-2 pickles into oil to make sure it is hot enough. Cook until golden 1-2 minutes per side, then remove with a kitchen spider or slotted spoon to a paper towel lined dish. If oil is hot, repeat process with 6-8 pickles at a time until all pickles are fried. Enjoy hot with Harissa aioli.
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