Nashville Hot Pickles

These Nashville Hot fried pickles are the ULTIMATE Super Bowl snack.

Done in 15 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the pickles

8pickle spears

1egg

235mlmilk

120gplain flour

1 tspbaking powder

for the pickle dredge

100gplain flour

2 tbspcornstarch

1 tbspcayenne

1 tspsmoked paprika

1 tspgarlic powder

Salt and pepper, to taste

Vegetable oil, to fry

for the spicy oil

3 tbspcayenne

1 tbspbrown sugar

1 tbspsmoked paprika

2 tspgarlic powder

Salt and pepper, to taste

for the mayo

3 tbspmayonnaise

1lemon, juice

1 tbspdill, chopped

1 tspgarlic powder

1 tspdried parsley

Salt and pepper, to taste

Super crispy fried pickles doused in a sweet and spicy oil, served with a herby mayo to cool the spice.

Method

Mix together the dip ingredients, and leave to chill in the fridge

Whisk together all the dry ingredients for the dredge in a shallow bowl, and whisk together the dry spices for the spicy oil in a jug

Pat dry the pickles. Whisk together the batter ingredients. Add a spoonful of the batter to the dry dredge. Dunk the pickles in the batter, then into the dry dredge

Heat the vegetable oil to 180 C, then carefully add the pickles.

Once the pickles are crispy and fried, leave to drain on a paper towel. Take a cup full of the hot frying oil and carefully pour into the spicy oil jug and whisk together

Brush the spicy oil over the pickles, then serve with the herby mayo.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.