Fried Pickles & Jalepenos with Spicy Garlic Aioli

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What you’ll need:
1 container of sliced dill pickle chips strained

1 container of sliced marinated jalepenos strained (we use hot)

1 C of beer (I used blue moon IPA)

2 egg yolks

1 C of unbleached all purpose flour (you may need more to make batter the correct consistency)

1 Tbsp sea salt
1 Tbsp black pepper
1 Tsp hot chili powder (optional)
1 Tsp cayenne pepper (optional)
1 Tsp season salt

Oil for frying (I use canola)

Spicy Aioli:
1 C Vegan mayo
1/4 C Sriracha (or your favorite hot sauce)
1/2 lemon (juice)
1 Tsp sea salt
1 Tsp black pepper
1 Tsp hot chili pepper
1 Tsp cayenne pepper

Mix all ingredients for aioli together and cover with plastic wrap. Refrigerate for at least one hour before serving.

What you’ll do:
Mix egg yolks and beer together in a large bowl

Add all seasonings and mix well

Add 1 C of flour and check consistency (it needs to be thick enough to stick to the pickles, you can test it by dipping a pickle in and seeing if it coats the pickle and stays coated)

Add more flour if needed

Heat 1-2″ of oil in a skillet over medium

Once the oil is heated add pickles/jalepenos one by one to the batter

Cook until golden brown on both sides

Remove from oil and place on a plate with a paper towel.

If your oil ever starts smoking it is too hot or you need oil with a higher smoking point

Plate with the spicy aioli and enjoy!!!

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