Serves 4 to 6
One 16-ounce jar hamburger pickle dill chips, drained
1/2 cup all-purpose flour
3 tablespoons pickle juice
2 tablespoons water
½ teaspoon granulated sugar
3/4 cup all-purpose flour
3 tablespoons cornstarch
3 tablespoons nutritional yeast
1 teaspoon Old Bay seasoning
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
A few cups peanut oil
Make the batter: In a bowl, mix together the pickles, flour, pickle juice, water, and sugar until the pickles are thoroughly coated with what looks like a glue.
Make the coating: In a separate bowl, mix together the flour, cornstarch, nutritional yeast, Old Bay, salt, black pepper, cayenne, and paprika. Add the pickles and toss them thoroughly with the dry mix.
Fry the pickles: Pour oil to reach three quarters of an inch into a large skillet or saucepan and heat over medium-high heat. Once hot, carefully place the breaded pickles into the oil. Fry until golden brown, 2 to 3 minutes. You do not need to flip.
Drain the pickles on a plate with a few sheets of paper towel and serve immediately, with your choice of sauce.
Reprinted from Mississippi Vegan by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2018, Timothy Pakron.