Simon set out to prove that pickles need not be relegated to the category of ‘sandwich topping’ nor ‘garnish’. Battered, deep fried, and dunked in a dill sour cream, they’re a whole dish unto themselves!
2Stir the self–raising flour, rice flour, cornflour and baking powder to combine. Add molasses and soda water in a steady stream and use a whisk to combine to a smooth batter.
3Drain and dry the pickles well, dust with plain flour to dry them again, then dredge in the batter.
4Deep fry till crisp and golden.
5Mix dill in a bowl with the sour cream and hot sauce/Tabasco. Drizzle over the top of pickles.
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Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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