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Tempura fried pickles

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Has anyone ever made deep fried pickles with a tempura batter? I have done the traditional cornmeal but I am curious how difficult it is to have a wet batter coating with the pickles?
Any tips and thoughts would be great.

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  1. The pickles must be thoroughly dry and at room temperature. Use a good towel to dry them, dip into the batter and drain off excess, deep fry. No problem.

    1 Reply
    1. re: todao

      Thanks, chefj. I always forget about the corn starch step..... Probably why the first one out of the fryer is usually not quite right and a reminder to go back and complete that step.

    2. Dry with a kitchen towel or paper towel then dust with flour or corn starch first then dip into batter and fry.

      2 Replies
      1. re: chefj

        This ... but I would roll the pickles in panko and then dip in tempura batter.

        1. re: ipsedixit

          nice call- so tempura last then..

      2. Thank you kindly!
        Any ideas on a creative tasty mayo-based dip for this?

        4 Replies
        1. re: hungryabbey

          Yum, I love fried pickles! Are they sweet or sour? That would determine a better sauce to dip in.

          1. re: Dirtywextraolives

            I think I am going to do a bit of both.. so unless I choose a dip that suits both, I might want to think up both.

          2. re: hungryabbey

            Chipotle-based mayo dip? Microbrew I used to go to served em that way... delicious.

            1. re: tamagoji

              Yah i think that's the classic. Will probably do that.
              I may make a little sampler.. chipotle, dill, ranch, something sweet like honey mustard mayo

          3. Fried dill pickles sprinkled with Cayenne pepper is a favorite at Uncle Bob's house....Especially as a snack before a fish fry!