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Spicy Fried Bread + Butter Pickles

  • 1 min read

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

Recipe Image

Yellowbird Serrano Condiment

PREPARATION

30 MINUTES / 4 SERVINGS

  1. Pour oil into a medium heavy saucepan fit with a deep-fry thermometer. Heat over medium heat to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Salt pickles to taste. Serve with serrano dip and enjoy!
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