×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Crispy Potato Pickles

Created in partnership with Chef’s Roll and Chef Nathan Coulon.

Share this

Print Recipe
Cuisine: American
Prep Method: Pan Fried

Dish

AppetizerSide DishSnack

Description

Created in partnership with Chef’s Roll and Chef Nathan Coulon.

Ingredients

  • 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

Preparation

  1. Bring all ingredients to make your pickle brine to a boil in a small pot. Let cool.
  2. 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.
  3. Mix chipotle and mayo in a small bowl. Set aside.
  4. Remove pickled vegetables from brine and pat dry.
  5. Combine all batter ingredients in a small bowl.
  6. Place potato flakes on a flat plate.
  7. Heat 1 inch of oil in a pot over medium-high heat until a deep-fry thermometer registers 375˚F.
  8. Submerge your pickled vegetables in the batter to get a nice coat of batter. Followed by rolling each battered pickle with potato flakes.
  9. Fry battered vegetables until golden brown, about 1 to 2 minutes.
  10. Serve immediately and serve with chipotle mayo.

1 Review

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Tyson

Hmm іs anyon elsе һaving proЬlems ᴡith the pictuires on thiѕ blog loading? І'm trying to figure oᥙt if itѕ a...Read Full Review

×

Tyson

Hmm іs anyon elsе һaving proЬlems ᴡith the pictuires on thiѕ blog loading? І'm trying to figure oᥙt if itѕ a pгoblem on my end оr if it's the blog. Any suggestions ԝould Ьe greatly appreciated.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up