Pucker-Up Pickle Pucks
After 21+ years of not eating pickles, I have fallen in love again just in time for Valentine’s Day. These aren’t the greasy fried pickles you’re used to seeing on pub menus, but they’re a great snack or side dish for dinner, and if your person loves pickles as much as The Boyfriend does, they’re the perfect pick for your home-cooked Valentine’s Day meal!
2 large whole pickles
3/4 cup chickpea flour
2 cups vegetable or coconut oil
1.5 tsp salt
1 tsp cayenne
2-3 tsp Cocky Cajun Seasoning
1/2 tsp black pepper
Pour 2 cups vegetable or coconut oil in a small pot and heat on medium-high to 350*F – the pot doesn’t need to be full, just enough to cover the pickle rings. Note: if you do not have an oil thermometer, which I don’t, a great way to see if your oil is hot enough is by dipping the handle end of a wooden utensil in the oil. If bubbles begin to form around the wood and float up, your oil is hot enough and you’re ready to start frying.
Using a sharp knife, remove end pieces from pickles in a thin slice then cut pickles into rings about 1/2″ thick. In a medium-sized bowl combine the chickpea flour, salt, Cajun seasoning, cayenne, and black pepper; mix well. Toss the pickle rings in the flour mixture and coat evenly on all sides.
Prepare a clean plate with a paper towel. Fry the pickle pucks in batches for 1-2 minutes and remove to the paper towel to drain. Finish with a pinch of salt.
Serve immediately, as is or with sauce of choice (I mixed mayonnaise with 1 tsp of chipotle powder).