Fried Pickled Vegetables with Kimchee Aioli Recipe
Fried Pickled Vegetables with Kimchee Aioli
Serves 4-6 as an appetizer
“The Pickled Chef,” Mahogany Williams, shares with us this delicious snack of bright, crunchy veggies served alongside a dipping sauce with kick.
- 1 pint canned pickled vegetables (e.g. asparagus, carrots, green beans)
- 1 cup rice flour
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion salt
- Up to 1 tsp cayenne pepper
- 2 bsp high-heat oil
- 1 cup mayonnaise
- 2 Tbsp kimchee, plus more for serving
- Juice of one lemon
- 2 tsp salt
- Drain brine from pickled vegetables. Lay them in a single layer on a paper towel to dry. Lightly sprinkle pickles with salt and let sit for 10 minutes. The salt will bring out the moisture and lock in flavor.
- Whisk together rice flour, cumin, garlic powder, onion salt, and cayenne pepper. Dredge pickles in rice flour mixture, pressing each vegetable into mixture to ensure good coverage. Place in a single layer on a plate. Refrigerate breaded vegetables for ten minutes so the breading can fully adhere to the vegetables.
- Cover the bottom of a shallow sauté pan with oil and heat until shimmery (350°F). Fry vegetables in hot oil for one minute per side or until breading is golden. Place on cooling rack set over a paper-towel-lined baking sheet.
- To make aioli: In a blender, combine mayo, 2 Tbsp kimchee, lemon juice, and salt. Blend and adjust to taste. Serve alongside fried pickled vegetables and a little extra kimchee.
Nutrition:Amount Per Serving (based on 12 servings)
Total Fat: 21 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 1260 mg
Carbohydrates: 10 g
Fiber: 1 g
Total Sugar: 2 g
Added Sugars: 1 g
Protein: 1 g
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