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Crispy Potato Pickles
Recipe by: Chef Nathan Coulon
Created in partnership with Chef’s Roll and Chef Nathan Coulon.
1 cup Potato Flakes
¼ cup Chipotle in Adobo
1 cup Mayo
Vegetable or Peanut Oil
For the brine
10 cloves garlic, peeled
2 cups white vinegar
6 tsp kosher salt
Several sprigs of fresh dill
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
½ tsp black peppercorns
½ tsp pink peppercorns
For the vegetables
cucumbers, quartered lengthwise
young spring carrots, peeled and cut in half lengthwise
large scallion pieces or green beans
pieces of cauliflower
frozen potato wedges
4 small hot red chiles or 2 jalapenos
For the batter
½ cup potato flour
½ cup cornstarch
¼ tsp Kosher salt
¼ tsp baking powder
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme, dried
1 tsp old bay’s
½ tsp chipotle powder
¼ tsp ground black pepper
Bring all ingredients to make your pickle brine to a boil in a small pot. Let cool.
In quart-size containers divide your vegetables and pour your brining liquid over vegetables. Let pickle for 4-8 hours or up to 3 days.
Mix chipotle and mayo in a small bowl. Set aside.
Remove pickled vegetables from brine and pat dry.
Combine all batter ingredients in a small bowl.
Place potato flakes on a flat plate.
Heat 1 inch of oil in a pot over medium-high heat until a deep-fry thermometer registers 375˚F.
Submerge your pickled vegetables in the batter to get a nice coat of batter. Followed by rolling each battered pickle with potato flakes.
Fry battered vegetables until golden brown, about 1 to 2 minutes.
Serve immediately and serve with chipotle mayo.
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