We can’t get enough of frickles! Tangy pickles, coated in a delicious light batter and dipped in a spicy aioli!
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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.
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 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!
Where to find them
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.
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⭐️ 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
Mrs Elswood Southern Frickles & Sriracha Aioli
Ingredients
- 10 Mrs Elswood cucumber spears with dill
For the seasoned flour
- 200 grams plain flour (1.5 cups)
- 150 grams cornflour (1.25 cups)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon white pepper ground
- ½ teaspoon cayenne pepper
- salt to taste
For the buttermilk
- 280 milliliters buttermilk (1.25 cups)
- 1 tablespoon dry thyme
- 1 tablespoon dry rosemary
- 1 tablespoon oregano
For the aioli
- 7 tablespoons mayonnaise
- 4 cloves garlic
- 1 tablespoon sriracha
- 2 limes, juiced
- pinch of salt
- ½ bunch coriander, chopped
Instructions
- Preheat fryer to 165℃/330℉.
- Blend all the sriracha aioli ingredients together till smooth and set aside.
- In a bowl, mix together all the seasoned flour ingredients. In another bowl, mix together the buttermilk ingredients.
- 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.
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