Fried Pickles

Ingredients

• 1 jar of dill pickle spears, cut into small chunks
• 1 cup of all-purpose flour
• 1/4 tsp of kosher salt
• 1/4 cup of corn starch
• 1 tsp of baking powder
• 1 tbsp of dill pickle juice
• 1 egg yolk
• 1 cup of milk
• 1 cup of plain bread crumbs
• oil for deep frying

Cilantro Mayo Dipping Sauce

• 1 handful of cilantro, cut
• 3 garlic cloves, smashed in a garlic press
• 1/2 cup of mayonnaise (full fat!)
• 1/4 cup of milk (2% or whole)
• salt & pepper to taste

Directions

1. In a medium sized bowl, mix together of the dry ingredients, then mix in all of the wet ingredients. Apparently corn starch and I do not get along � see the following mess:
2. Cover the bowl and place in the refrigerator to cool for about 15 minutes.
3. While the batter is cooling, you can make the cilantro mayo dipping sauce. Simply combine all of the ingredients in a small bowl. Place in the fridge and serve cold.
4. After making the dipping sauce, heat the oil in a medium-sized pot for about 10 minutes. You can tell if the oil is ready by flicking a little bit of water in and seeing if it sort of pops. Arrange your bowl of batter next to a plate of bread crumbs for an easy transition from batter to bread crumbs.
5. Dip the pickle chunks in the batter, then roll in the bread crumbs. Immediately immerse them in the hot oil and fry until golden brown, about 1 minute. Repeat for all pickle chunks. Serve in a small bowl with toothpicks. Garnish with a piece of cilantro for a nicer presentation.