Name: Frickles with sriracha mayonnaise
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Sriracha mayonnaise; 1 cup (300g) whole-egg mayonnaise; 2 tablespoon sriracha chilli sauce; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 cup (150g) self-raising flour; 1/4 cup (40g) instant polenta; 2 teaspoon onion powder; 2 eggs; 1 cup (250ml) ice-cold water; vegetable oil, for deep-frying; 680 gram (1¼-pound) jar whole sweet and sour pickled cucumbers, drained, quartered lengthways; 520 gram (1-pound) jar sliced bread and butter pickles

Frickles with sriracha mayonnaise

A frickle is a fried pickle originating in America’s south but now seen on the menus of hip urban pubs and cafes in Australia and New Zealand. Our modern interpretation of this addictive snack is accompanied by a sriracha (Vietnamese chilli sauce) spiked mayonnaise.

Ingredients

Sriracha mayonnaise

1 cup (300g) whole-egg mayonnaise

2 tablespoon sriracha chilli sauce

2 tablespoon lemon juice

1 clove garlic, crushed

1 cup (150g) self-raising flour

1/4 cup (40g) instant polenta

2 teaspoon onion powder

2 eggs

1 cup (250ml) ice-cold water

vegetable oil, for deep-frying

680 gram (1¼-pound) jar whole sweet and sour pickled cucumbers, drained, quartered lengthways

520 gram (1-pound) jar sliced bread and butter pickles

Method

1.To make sriracha mayonnaise, combine ingredients in a small bowl.

2.Combine flour, polenta and onion powder in a medium bowl. Season. Add eggs and the water; whisk until just combined.

3.Fill a large saucepan or deep fryer one-third full with vegetable oil; heat to 180°C/350°F (or until a cube of bread turns golden in 10 seconds).

4.Pat pickles dry with paper towel. Working in batches, dip pickles in batter, shake off excess; deep-fry 2 minutes or until golden. Remove with a slotted spoon; drain on paper towel.

5.Serve frickles with sriracha mayonnaise.

Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets. Use a mild chilli sauce instead, if you prefer. You can make the sriracha mayonnaise 2 days ahead; refrigerate, covered, until ready to use.
Note

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Ingredients

Method

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