Fried pickles, popularly known as frickles, are a trendy appetizer believed to originate from a 1960s drive-in restaurant in Arkansas. While they’ve appeared in UK restaurants for about a decade, they are now making their way to chippies and even frozen versions are being sold. The creation of frickles lacks a definitive recipe, allowing for various preparation methods. A recommended method includes a thick batter and pre-dredging techniques for optimal crispiness. Careful frying ensures they remain crunchy, taking about a minute in hot oil.
For a snack with such a history, frickles don't seem to have a definitive recipe. People cut their gherkins into all kinds of shapes and coat them in all kinds of ways.
The most important consideration for testing was to come up with a single method for comparison. A pre-dredging in plain flour helps the batter adhere.
Frickles are generally deep-fried, like onion rings, and usually accompanied by a gloopy dipping sauce such as aioli, dill and caper yoghurt or ranch dressing.
Frickles do not need a long cooking time. A minute or so in sunflower oil at 190C (374F) is generally enough to brown and crisp the outside.
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