Tempura Deep Fried Dill Pickles
Makes 4 servings
Ingredients
- 24 Ounce Dill Pickle Chips (flavor of your choice)
- 2 Cups Flour, All Purpose (sifted)
- 2 Egg Whites
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 1 Cup Seltzer
Instructions
- Tempura pickle batter
- Whip the egg whites with the sugar and salt to a medium peak. The whites should have a bit of a 'give' or a 'slump' to them when you pick up the whip.2 Egg Whites, 1 Tablespoon Sugar, 1 Teaspoon Salt
- Sift the 2 cups of flour over the egg whites. This will help reduce any clumps in the tempura batter.2 Cups Flour, All Purpose
- Gently whisk the flour and the whipped egg whites together.
- Add the cup of seltzer water to make the tempura batter. There will be fizzing but the carbonation will help in the frying.1 Cup Seltzer
- Heat vegetable or peanut oil in a deep pot to about 400 degrees. If you are using a fry basket, drop the basket in the oil.
- Dip the pickles in the batter.I would tell you to allow them to drip and drain a bit but that is not the technique I use. I quickly 'thwack' them back and forth in the bowl. Results may vary...24 Ounce Dill Pickle Chips
- Dunk, 'thwack' and drop the tempura dill pickle chips into the oil.
- Drain the dill pickle chips and put them in between several layers of paper towels.
- Fry for several minutes until the pickles reach your desired color. I like a medium golden brown. You make like them deeper or lighter in color.
Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®