The best part about having pregnant pals is having people to regularly snack with. It was Canada Day in the Great White North not long ago, my pal Amanda of Siver Moose Arts and I hit Osborne Village for Streetfest and experienced all sorts of walking, talking, laughing and grumbly stomachs. Amanda also experienced "frickles", which are cheesy, eggy deep fried pickles that I haven't had in a minute. Our evening ended some early. I worked on the Etsy shop, pet two VIP bunnies, then made the greasiest decision of my long weekend. This recipe makes about 20 little "coins" - don't let the guilty-of-being-hungry photo fool you.
Ingredients I - Batter
1 cup soy milk
2 tbsp lemon juice
Ingredients II - Dry
1 tbsp nutritional yeast flakes
2 tbsp cornstarch
3 tbsp white flour
1/2 tsp black pepper
1/2 tsp cayenne pepper
Massive pinch of salt
Dill pickles - sliced or quartered
Oil for frying
I used a tiny vintage enameled cast iron pan and filled with 1/4" oil. Turn your stovetop up to medium high (I hit mine up to 5/7)
Combine Ingredients I in a cereal bowl, let sit for five minutes.
In a separate, small bowl, combine all of Ingredients II.
Cut pickles. Be extra sure to dry them on paper towels! Ever had an oil burn? Ever struggle to sound like that resulting scar tissue was from something way cooler? Dry the pickles up good. Toss them in the bowl of batter, which is acting as your buttermilk, with one hand. Drop in your bowl of dry starch, and mix with your other, clean hand.
Slowly slide them pickles in the hot oil. I fried mine for about 2 minutes per side. These little dandies are done when golden brown. Place on a plate with newspaper to get some of that grease outta there.
Eat 'em up with spicy mayo, ranch, etc. Essentially, any of Follow Your Heart's dressings will do the job JUST fine.
Need a dip quick? Mix up 2 tbsp vegan mayo + 1 tsp Sriracha and thank me later.
Find more recipes over at The Hardcore Herbivore!