Mrs Elswood Southern Frickles & Sriracha Aioli

Fried pickled cucumber! So Yummy!

Serves 3

10 Mrs Elswood Cucumber Spears with dill

For the seasoned flour:

200g plain flour

150g cornflour

2tsp onion powder

2tsp garlic powder

1tsp paprika

1/2tsp white pepper ground

1/2tsp cayenne pepper

Pinch of salt

For the buttermilk:

284ml buttermilk

1tbsp dry thyme

1tbsp dry rosemary

1tbsp dry oregano

For the aioli:

7tbsp mayonnaise

4 cloves garlic

1tbsp sriracha

2 limes (juiced)

Pinch of salt

½ bunch coriander (chopped)

Preheat a fryer to 165c

Add all ingredients for the sriracha aioli to a food processor and blend until smooth, then set aside

In a bowl mix the seasoned flour and in another mix the buttermilk ingredients

Coat the pickles in seasoned flour, dust off any excess,

Dip in buttermilk, then coat once again in seasoned flour

Fry them for approximately 5 minutes or until golden brown, then rest before enjoying with the sriracha aioli