SPICY FRIED BREAD AND BUTTER PICKLES
VEGETARIAN
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
Yellowbird Serrano Condiment
PREPARATION
30 MINUTES / 4 SERVINGS
- Pour oil into a medium heavy saucepan fit 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!
