Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup ice water
- 1 egg yolk
- 2 tablespoons Strub’s Full Sour Dill Pickle brine
- 4 cups drained Strub’s Full Sour Dill Pickles, sliced into 1/4-inch thick medallions
- Vegetable oil for frying
Directions
Stir flour, cornstarch, baking powder and salt into large bowl.
Make a well in centre; add water, egg yolk and pickle juice, all at once.
Stir with wire whisk to make a smooth batter.
Cover bowl and refrigerate for 30 minutes.
Heat at least 2 inches of oil in deep fryer or large saucepan to 375ºF.
In batches, dip pickle slices in the batter to coat evenly and lightly.
Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes.
Drain on paper towels and serve at once.
Category:Nigerian Recipes
Category:Nigerian Appetizers