Tempura Battered Deep Fried Pickles with Duo of Dips2013-01-31
- Serves: 8
- Prep Time: 1:20 h
- Cook Time: 15m
- Ready In: 1:35 h
- 1 Jar of Baby Pickles (or Regular Sized, Quartered Lengthwise)
- 3 tbsp Cornstarch
- 1 Pkg of Tempura Batter, Prepared with Ice Water According to Directions
- Vegetable Oil, for Frying
- CAYENNE MAYO:
- 3/4 cup Mayonnaise
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- Sweet and Tangy Mayo:
- 1/4 cup Mayonnaise
- 1/2 cup Ketchup
- 1 tsp Yellow Mustard
Drain all of the pickles from the jar and allow them to sit out on a paper towel for about 1 hour to absorb some of the excess moisture.
Preheat your oil to 375 F. in a deep fryer or a large deep pot (keep oil below half full).
Toss the pickles in the cornstarch, shaking off any excess, then carefully dip them in the tempura batter. Fry for about 2 1/2 minutes, or until lightly browned (tempura batter will not become as dark as most other batters, so don't fry for lengthy periods looking for that colour). Remove and drain on a paper towel.
Meanwhile, prepare mix together the ingredients for the cayenne mayo and the ketchup mayo. Arrange the pickles on a platter and serve with the dips!