Go Back
–+ servings
These pickles have a wicked crunch and are bursting with juicy salty tangy flavour.
Print

Tempura Battered Pickles with Duo of Dips

These pickles have a wicked crunch and are bursting with juicy salty tangy flavour.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 people
Calories 300kcal
Author Abbey Sharp

Ingredients

Pickles:

  • 1 jar of baby dill or sweet pickles (if your pickles are regular sized, quarter them lengthwise)
  • 3 tbsp cornstarch
  • 1 package of Tempura batter , prepared with ice water according to directions
  • Oil for frying

Cayenne Mayo:

  • 3/4 cup mayo
  • 1 tsp cayenne pepper
  • 1 tsp paprika

Sweet & Tangy Mayo:

  • 1/4 cup mayo
  • 1/2 cup ketchup
  • 1 tsp yellow mustard

Instructions

  • Drain all of the pickles from the jar and allow them to sit out on a paper towel for about 1 hour to absorb some of the excess moisture.
  • Preheat your oil to 375 F. in a deep fryer or a large deep pot (keep oil below half full).
  • Toss the pickles in the cornstarch, shaking off any excess, then carefully dip them in the tempura batter. Fry for about 2 1/2 minutes, or until lightly browned (tempura batter will not become as dark as most other batters, so don't fry for lengthy periods looking for that colour). Remove and drain on a paper towel.
  • Meanwhile, prepare mix together the ingredients for the cayenne mayo and the ketchup mayo. Arrange the pickles on a platter and serve with the dips!Subscribe to new posts!
  • Subscribe to my weekly newsletter so you never miss any contests, restaurant news, recipes and more foodie fun!

Nutrition

Calories: 300kcal