Deep Fried Pickles with Dill Sour Cream

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!

Preparation time Prep: 10 mins
cook 5 mins
Skill level Totally Doable

You will need:

  • 4 pickles
  • 115g self–raising flour
  • 100g rice flour
  • 100g cornflour
  • 2 teaspoons baking powder
  • 2 teaspoons molasses
  • 700ml cold soda water
  • 1 litre vegetable oil
  • Plain flour, for dusting
Dill sour cream
  • 200g vegan sour cream
  • 1 bunch dill, chopped finely
  • 50ml truffle hot sauce or Tabasco
Recipe: Simon Toohey


  • 1Heat oil in a medium pot to 180°C.
  • 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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