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.
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