Fried Pick­les With Harissa May­on­naise

Forward Magazine - - & -

Yields about 45 pieces

1 cup corn­meal

½ tea­spoon kosher salt

½ tea­spoon gar­lic pow­der

½ tea­spoon smoked (or reg­u­lar) pa­prika 1 egg white

1 24-ounce jar dill pickle chips (round slices) or 6 whole dill pick­les cut into ¼ -inch rounds

Olive oil

½ cup may­on­naise

½ cup harissa (mild or spicy)

1. Heat oven to 425˚ F. Place a rimmed sheet pan in oven to pre­heat.

2. In a gal­lon-size plas­tic zip-top bag, com­bine corn meal, salt, gar­lic pow­der and pa­prika.

3. Whisk egg white in clean, dry metal bowl un­til stiff peaks form.

4. Pat pickle slices dry with pa­per towel, put in bowl with egg white and stir to coat.

5. Brush­ing off ex­cess egg white, place pickle slices in bag with corn­meal mix­ture. Seal bag and toss to coat.

6. Care­fully re­move heated pan from oven, pour in enough olive oil to cre­ate a thin layer, and lay pick­les in a sin­gle layer on top of the oil. Re­turn to oven and cook for 8 min­utes. Re­move pan from oven, turn pick­les over with a spat­ula and cook for 8 more min­utes.

7. Com­bine may­on­naise and harissa in a small bowl.

8. Us­ing a spat­ula, gen­tly trans­fer pickle slices to a plat­ter and serve with harissa may­on­naise.

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