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Spicy Fried Bread + Butter Pickles
Recipes

Spicy Fried Bread + Butter Pickles

  • Preparation

    10 min

  • Cook

    20 min

  • Serves

    6

Yellowbird Spicy Fried Bread and Butter Pickles


Pickle lovers behold! This is a must make appetizer for game day or any event that calls for spicy snacks.

 

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 ˜our
  • 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

  1. Pour oil into a medium heavy saucepan 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.

FOR THE DIP

  1. 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.

  2. Salt pickles to taste. Serve with serrano dip and enjoy!