ORIGINAL STARTERS: FRIED PICKLES Thursday, May 24, 2012
It was often used to preserve meat, but now we generally use it as a method to our preserve seasonal vegetables. And lately, we’ve been pickling asparagus, onions, carrots, zucchini and red bell peppers, which we’re certain would taste just fine, pickled as is.
But sometime you’ve gotta ask yourself, “What would a Texan do?”
The answer, of course, is to deep-fry whatever’s in arm’s length, which, when you think about it, is never a wrong answer to just about any question.
So we lightly bread these seasonal vegetables and drop them in the deep fryer and, when they’ve turned a golden brown, remove them and stuff them in our signature brown paper French fry sacks.
And we’ve prepared especially for this starter a small ramekin of preserved lemon aioli.
Acidic, crunchy and, it goes without saying, a little salty, start your supper off by ordering up a plate of Fried Pickles, or share some with your friends at Happy Hour, with a cold pint of lager, or a pint of something amber.