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.
Frickles with sriracha mayonnaise
Watch out! This is a seriously addictive snack.
- 15 mins cooking
- Serves 8
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Ingredients
Sriracha mayonnaise
- 1 cup (300g) whole-egg mayonnaise
- 2 tablespoon sriracha chilli sauce
- 2 tablespoon lemon juice
- 1 clove garlic, crushed
Frickles with sriracha mayonnaise
- 1 cup (150g) self-raising flour
- 1/4 cup (40g) instant polenta
- 2 teaspoon onion powder
- 2 eggs
- 1 cup (250ml) ice-cold water
- vegetable oil, for deep-frying
- 680 gram (1¼-pound) jar whole sweet and sour pickled cucumbers, drained, quartered lengthways
- 520 gram (1-pound) jar sliced bread and butter pickles
Method
Frickles with sriracha mayonnaise
- 1To make sriracha mayonnaise, combine ingredients in a small bowl.
- 2Combine flour, polenta and onion powder in a medium bowl. Season. Add eggs and the water; whisk until just combined.
- 3Fill 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).
- 4Pat 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.
- 5Serve frickles with sriracha mayonnaise.
Notes
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.
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