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    Home » Recipes » Sides

    Mrs Elswood Southern Frickles & Sriracha Aioli

    Published Jun 21, 2018, modified Sep 7, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Jump to Recipe

    We can’t get enough of frickles! Tangy pickles, coated in a delicious light batter and dipped in a spicy aioli!

    Plate of frickles with aioli in small bowl and sliced pickles on napkin

    Sponsored post

    Celebrating National Picnic week (15-24th June 2018) here in the UK, the good folk over at Mrs Elswood sent over some pickles and this yummy recipe for Frickles!

    Listed on menus from MEATliquor to Duck & Waffle, it seems in London we can’t get enough of them, with the Evening Standard mentioning them as a popular new trend.

    Jump to:
    • What are frickles?
    • Mrs Elswood pickles
    • The pickle range
    • Deep fried pickles
    • Where to find the range
    • You may also like …
    • 📋 Recipe

    What are frickles?

    Frickles are in fact deep-fried pickles. Long time favourites in American Southern and Low country cuisine, they pair nicely with burgers, steak, roasts, and sandwiches.

    Mrs Elswood pickles

    Mrs Elswood juicy, delicious pickled baby cucumbers are perfect for making frickles.

    Harvested in the height of cucumber season (June-July), they are crunchy with a delicious fresh and full flavour.

    They are a store cupboard essential, perfect for sandwiches, in quiches, or try them in a potato salad.

    The pickle range

    If you are a big pickle fan, you’ll be pleased to know Mrs Elswood have a range of 8 pickled cucumbers:

    • whole sweet cucumbers
    • sweet & sour cucumbers
    • burger gherkins
    • cucumber spears with dill
    • haimisha gerkins
    • hot dill cucumbers
    • sweet cucumber sandwich slices
    • sweet cucumber spears

    Deep fried pickles

    Deep fried pickles are amazing! Bite through the crispy crunchy exterior to find a sweet and tangy crunchy pickle inside.

    Their slightly sweet, tangy, vinegary flavour is nicely balanced with the seasoned light batter.

    Dip in the rich aioli with a kick of chilli, they are finger-licking great!

    frickles in a bowl with a jar of pickles in the background

    Where to find the range

    You have probably already seen them in stores but in case you haven’t, they are available in Sainsbury’s, Waitrose, Tesco, Asda, Morrisons and from Ocado.

    You may also like …

    • Honey Roasted Pecans
    • Roasted Figs With Gorgonzola And Honey
    • Baked Camembert With Honey & Thyme
    • Kohlrabi Slaw

    ⭐️ Are you making this Mrs Elswood Southern Frickles & Sriracha Aioli recipe? I’d love to know how it turned out in the comments!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Frickles in a dish next to jar of pickles

    Mrs Elswood Southern Frickles & Sriracha Aioli

    Nicole Shroff
    We can't get enough of frickles! Tangy pickles, coated in a delicious light batter and dipped in a spicy aioli!
    5 from 3 votes
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    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Appetizer, Side
    Cuisine American
    Servings 10 pickles
    Calories 251 kcal

    Ingredients

    Metric | US Customary
    • 10 Mrs Elswood cucumber spears pickles

    For the seasoned flour

    • 200 grams plain flour 1½ cups
    • 150 grams corn flour 1¼ cups, corn starch
    • 2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon white pepper ground
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon salt

    For the buttermilk

    • 280 milliliters buttermilk 1¼ cups
    • 1 tablespoon dried thyme
    • 1 tablespoon dried rosemary
    • 1 tablespoon dried oregano

    For the aioli

    • 7 tablespoons mayonnaise
    • 4 cloves garlic
    • 1 tablespoon sriracha
    • 2 limes juiced
    • ⅕ teaspoon salt
    • ½ bunch coriander cilantro, chopped roucghly

    Instructions
     

    • Preheat fryer to 165℃/330℉.
    • 7 tablespoons mayonnaise, 1 tablespoon sriracha, 2 limes, ⅕ teaspoon salt, ½ bunch coriander, 4 cloves garlic
      Blend all the sriracha aioli ingredients together till smooth and set aside.
    • 200 grams plain flour, 150 grams corn flour, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, ½ teaspoon white pepper ground, ½ teaspoon cayenne pepper, ¼ teaspoon salt
      In a bowl, mix together all the seasoned flour ingredients.
    • 280 milliliters buttermilk, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried oregano
      In another bowl, mix together the buttermilk ingredients.
    • 10 Mrs Elswood cucumber spears
      Coat a pickle in seasoned flour and dust off the excess. Then dip in the buttermilk mixture, and coat in the seasoned flour again. Do this for all the pickles.
    • Fry the pickles for approximately 5 minutes, until golden brown. Remove from the fryer and rest on kitchen paper. Serve with the sriracha aioli.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 251kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 7mgSodium: 291mgPotassium: 139mgFiber: 2gSugar: 6gVitamin A: 450IUVitamin C: 6mgCalcium: 80mgIron: 2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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