Battered Pickles with a Cheesy Nacho Dip

Categories: Lunch Recipes Sides Snacks

Battered Pickles with a Cheesy Nacho Dip

Our Battered Pickles with a Cheesy Nacho Dip are a great starter or buffet snack.

Find lots of information on the ingredient in our glossary.

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Skill level: Basic

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Servings: Makes: 12 approx.

Ingredients

sliced in half (about 12 slices)

Pickles

300g (2 cups)

Natural breadcrumbs, dried

A little oil, for frying

For the batter

120g (1 cup)

Plain Flour

240ml (1 cup)

plant-based milk

1 tsp

Baking Powder

1 tsp

Smoked Paprika

2 tsp

Garlic Powder

1 tsp

Onion Powder

2 tbsp

Gram Flour

Salt And Pepper, to season

2 tbsp

Fresh Dill, chopped, plus extra to serve

For the cashew nacho sauce

150g (1 cup)

cashew nuts, soaked in boiling water for 20 minutes

4 tbsp

Nutritional Yeast

2 tsp

Garlic Powder

1 tsp

Dijon Mustard

1 tbsp

Fresh Lemon Juice

Pinch Sea Salt

Pinch black pepper

80ml (⅓ cup)

plant-based milk

1 tsp

Smoked Paprika

1/2

red chilli, seeds removed

To serve

Cayenne Pepper

Coarse Sea Salt

Method

Combine all batter ingredients in a large bowl and whisk until smooth, let sit at least
5 minutes to thicken.

Whilst batter is thickening, make your cashew nacho sauce by blending up your soaked and drained cashews with the rest of the sauce ingredients in a high-speed blender until smooth. Set aside.

Dab your pickle slices on paper towels to dry them. Tip the breadcrumbs into a separate bowl to the batter.

Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better.

Fry in small batches for 3-4 minutes or until brown and crispy, then serve with a sprinkling of cayenne pepper and the cashew nacho sauce.

Battered Pickles with a Cheesy Nacho Dip

Battered Pickles with a Cheesy Nacho Dip