Prepare the Pickles: Hand-cut Kirby Dill Pickles into 1/4 inch thick chips and pat very dry with paper towels. This is crucial for a crispy coating.
Prepare the Breading: In a shallow dish, combine Rice Flour, Potato Starch, Smoked Paprika, Garlic Powder, Cayenne Pepper, and Sea Salt.
Prepare the Wet Batter: In a separate shallow dish, whisk together Egg Yolks and chilled Club Soda until light and frothy.
Prepare the Dorito Coating: Finely crush the Doritos and place in a third shallow dish.
Coat the Pickles: Dredge each pickle chip in the Flour mixture, then dip in the Wet Batter, and finally coat thoroughly with the crushed Doritos. Double-coating is recommended for extra crunch.
Fry the Pickles: Heat Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add the coated pickle chips to the hot oil in small batches, being careful not to overcrowd.
Fry for 2-3 minutes per side, or until golden brown and exceptionally crispy.
Remove the fried pickle chips from the oil and place on a wire rack lined with paper towels to drain excess oil.
Prepare the Chipotle Aioli: In a small bowl, combine Mayonnaise, minced Chipotle Pepper in Adobo Sauce, and Lime Juice. Mix well.
Serve immediately with the Chipotle Aioli.
Ingredients
4
2450 gKirby Dill Pickles-firm, hand-cut into 1/4 inch thick chips
Prepare the Pickles: Hand-cut Kirby Dill Pickles into 1/4 inch thick chips and pat very dry with paper towels. This is crucial for a crispy coating.
Prepare the Breading: In a shallow dish, combine Rice Flour, Potato Starch, Smoked Paprika, Garlic Powder, Cayenne Pepper, and Sea Salt.
Prepare the Wet Batter: In a separate shallow dish, whisk together Egg Yolks and chilled Club Soda until light and frothy.
Prepare the Dorito Coating: Finely crush the Doritos and place in a third shallow dish.
Coat the Pickles: Dredge each pickle chip in the Flour mixture, then dip in the Wet Batter, and finally coat thoroughly with the crushed Doritos. Double-coating is recommended for extra crunch.
Fry the Pickles: Heat Grapeseed Oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully add the coated pickle chips to the hot oil in small batches, being careful not to overcrowd.
Fry for 2-3 minutes per side, or until golden brown and exceptionally crispy.
Remove the fried pickle chips from the oil and place on a wire rack lined with paper towels to drain excess oil.
Prepare the Chipotle Aioli: In a small bowl, combine Mayonnaise, minced Chipotle Pepper in Adobo Sauce, and Lime Juice. Mix well.
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