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Deep-fried za'atar pickles with Bloody Mary sauce

Name: Deep-fried za'atar pickles with bloody mary sauce recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 100g breadcrumbs; 50.00 ml za’atar (a Middle Eastern spice blend); 150g plain flour; 3 eggs, lightly beaten; 500g pickled gherkins, drained; Sunflower oil, to deep-fry; 80g parmesan, finely grated; 20.00 ml extra virgin olive oil; 1 eschalot, chopped; 20.00 ml capers in brine, drained; 80ml vodka; 1 tsp celery salt; 400g can cherry tomatoes; 20.00 ml Worcestershire sauce; 1 tsp Tabasco

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https://healthimprovements.info/recipes/deep-fried-zaatar-pickles-bloody-mary-sauce/OQsJ6rzE — Deep fried Za'atar pickles with bloody mary sauce

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by Valli Little

delicious. team

Nov 23, 2016

Dress up your favorite gherkins with some seasonal cheer at your next dinner party.

2 cups (100g) panko breadcrumbs
2 1/2 tbs za’atar
1 cup (150g) plain flour
3 eggs, lightly beaten
500g pickled gherkins, drained
Sunflower oil, to deep-fry
80g parmesan, finely grated

Bloody Mary sauce

1 tbs extra virgin olive oil
1 eschalot, chopped
1 tbs capers in brine, drained
1/3 cup (80ml) vodka
1 tsp celery salt
400g can cherry tomatoes
1 tbs Worcestershire sauce
1 tsp Tabasco

Method

1.

For the Bloody Mary sauce, heat the olive oil in a frypan over medium-high heat. Add eschalot and capers, and cook for 1-2 minutes until eschalot has softened.
2.

Add vodka and simmer for 3 minutes, or until reduced by two thirds. Add celery salt, tomatoes, Worcestershire sauce and Tabasco. Bring to a simmer and cook for 5 minutes or until slightly reduced. Transfer to a small food processor and whiz until smooth.
3.

Combine breadcrumbs and za’atar in a bowl. Place flour and eggs in separate bowls. Dust pickles with flour, shaking off excess, then dip in the egg and coat in crumbs. Return to egg, then crumbs, for a second coat. Place on a baking tray.
4.

Heat sunflower oil in a saucepan to 180°C (a cube of bread will turn golden in 60 seconds when oil is hot enough). In batches, fry pickles for 3 minutes, or until golden and crisp. Drain on paper towel. Serve pickles hot, sprinkled with parmesan, and with the Bloody Mary sauce on the side.