Sourdough Fried Pickles (With Discard or Active Starter)
Sourdough Fried Pickles are what happens when tangy, salty, and crunchy meet crispy, golden batter with a sourdough twist. They’re wildly snackable, slightly outrageous, and exactly what your dip bowl’s been missing.
Ingredients
- 300 g pickles a.k.a. pickled gherkins
- 30 g plain flour all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon turmeric
- 70 g sourdough discard 100% hydration
- 50-60 ml cold sparkling or still water or milk, or beer
- neutral oil for frying
Instructions
- Slice the pickles into 0.5 cm (just under ½ inch) thick rounds or diagonals.
- Lay the slices in a single layer on a few sheets of paper towel and pat dry from the top to remove excess moisture.
- In a small bowl, mix the flour, baking powder, garlic powder, paprika, and turmeric.
- In a separate bowl, whisk together the sourdough discard and 50 ml of water (add more if needed for a smooth batter consistency).
- Add the dry mix into the discard mixture and stir until fully combined.
- Heat about 1 cm of neutral oil in a frying pan over medium-high heat.
- Dip the pickle slices into the batter, coating well.
- Carefully place the coated pickles into the hot oil in batches.
- Fry for about 30 seconds per side, or until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Serve immediately with your favourite dips.
Nutrition
Calories: 226kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 916mgPotassium: 137mgFiber: 2gSugar: 1gVitamin A: 202IUVitamin C: 3mgCalcium: 116mgIron: 1mg
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