Fried Pickles

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    11hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    512
based on 1 ratings

Perfect for dipping, these crispy fried pickles make a great appetizer, where the sourness of the cucumber balances out the deep-fried coating. Don’t waste the brine leftover from the pickles, it can be used again, added to salad dressings, or used as a zingy vinegar replacement! Salting the cucumbers beforehand allows any excess water to drain away before pickling, keeping the cucumbers crunchy and fresh. The pickles will be ready after an hour but are best if refrigerated overnight to ensure the brine has time to fully penetrate the cucumber slices. Make sure your jar or container is sterilised by running through a dishwasher or rinsing with boiling water and drying in a very low oven.

recipe updated 3 Dec 2024

Ingredients

  • Cucumber icon
    Cucumber
    1
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Dill icon
    Dill
    5 g
  • Distilled vinegar icon
    Distilled vinegar
    750 ml
  • Water icon
    Water
    600 g
  • Sugar icon
    Sugar
    100 g
  • Caraway seeds icon
    Caraway seeds
    1 teaspoon
  • Coriander seeds icon
    Coriander seeds
    1 teaspoon
  • Black peppercorns icon
    Black peppercorns
    1 ½ teaspoons
  • Plain flour icon
    Plain flour
    320 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Panko breadcrumbs icon
    Panko breadcrumbs
    150 g
  • Peanut oil icon
    Peanut oil
    as needed
  • Ranch dressing icon
    Ranch dressing
    as needed

Tools

  • kCook icon Stove
  • kCook icon Water
  • kCook icon Paper towels
  • kCook icon Cooking Chef XL
  • kCook icon Colander
  • kCook icon Jar
  • kCook icon Cooking chef xl bowl
  • kCook icon Plate
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Plate
  • kCook icon Large saucepan

Step preview

  1. Add cucumber to a clean colander
  2. Sprinkle with fine sea salt
  3. Toss until combined
  4. Let rest - 2 hr
  5. Rinse gently with water
  6. Transfer content of colander to jar
  7. Add dill to the jar then set aside
  8. Attach the Stir Tool
  9. Add Distilled Vinegar, water, sugar, caraway seeds, coriander seeds and black peppercorns to the Cooking Chef XL Bowl
  10. Lift the Cooking Chef head and fit the heat shield
  11. Cook with splashguard fitted until sugar has dissolved - 4 min, 110°C, Stir 1
  12. Pour mixture into jar
  13. Let cool - 30 min
  14. Refrigerate overnight in fridge
  15. Add plain flour, salt and black pepper to a clean plate
  16. Stir until combined
  17. Add plain flour and water to a clean medium bowl
  18. Stir until smooth
  19. Add panko breadcrumbs to a clean plate then set aside
  20. Line a clean plate with paper towels then set aside
  21. Add peanut oil to a clean large saucepan
  22. Heat - 175°C, medium-high heat
  23. Remove the pickled cucumbers from the fridge
  24. Dredge each slice in the seasoned flour, followed by flour and water mix, then the breadcrumbs
  25. Fry until golden brown - 3 min
  26. Transfer content of large saucepan to plate
  27. Repeat the same with the remaining pickle slices
  28. Serve with ranch dressing
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