A frickle is a fried pickle originating in America’s south but now seen on the menus of hip urban pubs and cafes in Australia and New Zealand. Our modern interpretation of this addictive snack is accompanied by a sriracha (Vietnamese chilli sauce) spiked mayonnaise.
Love frickles and own and air fryer? Try our air fryer pickle chips for a lighter-style with all the flavour.
Ingredients
Sriracha mayonnaise
Method
1.To make sriracha mayonnaise, combine ingredients in a small bowl.
2.Combine flour, polenta and onion powder in a medium bowl. Season. Add eggs and the water; whisk until just combined.
3.Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds).
4.Pat pickles dry with paper towel. Working in batches, dip pickles in batter, shake off excess; deep-fry 2 minutes or until golden. Remove with a slotted spoon; drain on paper towel.
5.Serve frickles with sriracha mayonnaise.
Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets. Use a mild chilli sauce instead, if you prefer. You can make the sriracha mayonnaise 2 days ahead; refrigerate, covered, until ready to use.
Note
