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Sourdough Fried Pickles Recipe

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4.3 from 20 reviews

Sourdough Fried Pickles combine tangy and salty pickled gherkins with a crispy, golden sourdough batter, creating a wildly snackable and delicious appetizer that's perfect for dipping and sharing.

  • Total Time: 20 minutes
  • Yield: 2-4 portions

Ingredients

Pickles

  • 300 g pickles (pickled gherkins)

Batter

  • 30 g plain flour (all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ⅛ teaspoon turmeric
  • 70 g sourdough discard (100% hydration)
  • 50-60 ml cold sparkling or still water, or milk, or beer

For Frying

  • Neutral oil for frying

Instructions

  1. Slice the Pickles: Slice the pickles into 0.5 cm (just under ½ inch) thick rounds or diagonals.
  2. Dry the Pickles: Lay the slices in a single layer on a few sheets of paper towel and pat dry from the top to remove excess moisture, ensuring a crisp coating.
  3. Mix Dry Ingredients: In a small bowl, combine the plain flour, baking powder, garlic powder, paprika, and turmeric thoroughly.
  4. Prepare Batter: In a separate bowl, whisk together the sourdough discard with 50 ml of cold water (or your choice of liquid). Add more liquid if needed to achieve a smooth, batter-like consistency.
  5. Combine Dry and Wet Ingredients: Stir the dry mix into the sourdough discard mixture until fully combined, creating a thick batter.
  6. Heat Oil: Heat about 1 cm of neutral oil in a frying pan over medium-high heat until hot and shimmering.
  7. Batter the Pickles: Dip each pickle slice into the batter, ensuring it is well-coated on all sides.
  8. Fry the Pickles: Carefully place the battered pickles into the hot oil in batches. Fry for about 30 seconds per side, or until they turn golden brown and crisp.
  9. Drain Excess Oil: Transfer the fried pickle slices onto a paper towel-lined plate to soak up any excess oil.
  10. Serve Immediately: Serve the sourdough fried pickles hot with your favorite dips for an irresistible snack.

Notes

  • Patting the pickles dry before battering is essential to ensure the batter sticks well and fries up crispy.
  • You can use sourdough discard at 100% hydration or active starter as preferred.
  • The liquid in the batter can be swapped with sparkling water, milk, or beer for different flavor notes.
  • Fry in small batches to avoid overcrowding and ensure even crispness.
  • Serve immediately as fried pickles are best enjoyed hot and crispy.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Snack
  • Method: Frying
  • Cuisine: American

Find it online: https://recipesvibe.com/sourdough-fried-pickles-recipe/