I was having a nose around the website for the restaurant my little brother works in, and something on their menu caught my eye — frickles. I was intrigued. After a quick google search I discovered they were simply ‘fried pickles’ and I was sold. Pickles are my all time favourite, ever since I was pregnant with Joni and craved them like a mad woman.
I love beer batter, too! And when deciding what beer to use there was only one choice. A few summers ago, Jimi was considering turning our garage into a microbrewery and during this time we did a lot of ‘research’ into the many different ales on the market. Doom Bar really stood out from the others, plus it was from Cornwall which is just down the road from us. It’s dark bite and rich amber tone perfectly suits a batter.
Be sure to get the oil up to the right temperature before frying. If it’s not hot enough the batter will just absorb the oil and turn soggy rather than crispy. If you do not have a thermometer then you can check the temperature by dropping a chunk of bread into the oil, if it takes 60 seconds to go golden brown you’re good to go.
- 75g (1/2 cup) plain flour
- ½ tsp baking powder
- salt and pepper
- 125ml (1/2 cup) Doom Bar ale (or any beer of your choosing)
- Vegetable oil for frying.
- 185g (about 2 cups), drained weight crinkle cut pickles/gherkins.
- To make the batter place the flour, baking powder and a pinch of salt and pepper into a bowl, make a well in the middle and slowly whisk in the Doom Bar .
- Place the oil into a large pan and heat to 160C/325F.
- Make sure that the pickles are dry, and dip into the batter to coat. Fry batches for 1 minute. Remove from the oil and drain on kitchen paper.
- Serve immediately.