Cookaholics Bulletin Board

Okay, my Yankee roots are showing. I've never heard of these, although it seems they are a Southern thing.

My iSi Whip arrives today, and I went to iSi's website to look at recipes they promote. In looking at their blog, the first one that jumped out at me (just because I never heard of it) was a post about tempura fried pickles from a chef in Georgia.

Anyone care to comment?

Amy

That is a new one to me....I am no hlep!
ilene

I used to get those in a bar in downtown Toronto - Loose Moose. They were famous on the menu and pretty darn tasty.

Not just a Southern thing - they have them at fairs & carnivals around here too. Basically anything that can be put on a stick, battered and fried is. Personally, I find few foods that do not benefit from deep frying. I really dig deep fried spinach, for example. It's a wonder any blood can find its way through my arteries.

Bottom line - I like 'em. My suggestion is to use pickle slices or strips - around here they use a whole, giant pickle. Too mushy.

You know, I think I'm going to try this with the deep fried green beans and aioli I posted about on TOB years ago. The aeration from the iSi should be interesting.

Amy

Do you make the batter with the iSi? I'm not quite following...

Yup. Sounds interesting.

Amy

I like "Fried" & I like "Pickles" I don't care for the combo....

I had these recently at a restaurant in Minnesota. They were an appetizer thing, and were so good I wanted to order a second serving of them. They used a large thin slice of a dill pickle, something like the Clausen's ripple cut sandwich slices. Big slabs. They had a delicious light batter on them.

Loved them, really. Salty sour crunchy with those hot grease undertones!!

I'm with Frank. I expected to like these -- I like salt & vinegar potato chips -- but I didn't.