Recipes
Spicy Fried Bread + Butter Pickles
-
Preparation
10 min
-
Cook
20 min
-
Serves
6
Sure, Bread & Butter pickles are great on their own, but when you toss them in a spicy batter, fry them up, and dunk them in a tangy green mixture of Yellowbird Classic Serrano Hot Sauce and sour cream, you get a next level appetizer of savory, tangy, and sweet tongue–tingling deliciousness.
Ingredients
FOR THE PICKLES
- ½ C. Yellowbird Serrano Condiment
- ¼ Tsp. salt
- 2 cups rice bran oil or peanut oil, for frying
- ¾ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ cup seltzer water or club soda
- ¼ cup whole milk
- 14-ounce jar bread-and-butter pickles, drained, patted dry
FOR THE DIP
- ½ C. Yellowbird Serrano Condiment
- ½ C. Sour Cream
- ¼ Tsp. salt
- 2 C. kale leaves
Preparation
FOR THE PICKLES
- Pour oil into a medium heavy saucepan with a deep-fry thermometer. Heat over medium heat to 350°.
- Whisk flour, cornstarch, baking powder, salt, Yellowbird Serrano Condiment, seltzer water, and milk in a medium bowl (add more seltzer if needed) until batter is the consistency of heavy cream.
- Coat pickle slices in batter and add to oil one by one. Fry until golden brown and crispy on both sides, about 3 minutes per batch. Transfer to a paper towel-lined plate.
FOR THE DIP
- Add Yellowbird Serrano Condiment, sour cream, salt, and kale into a blender and mix to a smooth, cohesive consistency. Pour into a small dip bowl.
- Salt pickles to taste. Serve with serrano dip and enjoy!
All Recipes
