Tuesday, November 07, 2006

Seitan Burgers and Fried Pickles

Yup. Fried pickles. I'd never heard of such a thing until we had them several years ago at a place called Hodad's on the North Carolina Outer Banks. We've had them at the same place many times since then though now I'm not entirely sure if they're vegan. Thankfully I recently noticed the Shook 'N' Cook Pickles recipe in La Dolce Vegan and I knew we had to make some of our own. We wanted to have something fun for dinner tonight and this was it. Of course fried pickles do not a dinner make so I poked around for a good veggie burger recipe and I found one in an old issue of Vegetarian Times (actually the July, 2000 issue has several good veggie burger recipes).

I was just on the phone with my friend Anubhav and he was interested in the pickle recipe so I hope Sarah Kramer doesn't mind if I post it (it's so yummy!). This is ever so slightly adapted:

Buzz the following together in a food processor:
1/2 c. corn flakes
1/4 c. flour
1 tsp. salt
1/4 tsp. each black pepper, paprika, sugar, garlic powder and onion powder

Then mix together 1/4 c. maple syrup and 1 Tbs. Dijon mustard in a shallow bowl. Slice 5 medium dill pickles into quarters, coat with the maple/mustard mixture then dredge in the breading (or put the pickles and breading in a bag or Tupperware container and shake well). Deep fry for 2-3 minutes or until golden brown. (You could pan fry 'em too but that's not as fun.) We had ours with some Veganaise on the side for dipping though if you have some of the maple/mustard mixture left over that also works.

The burgers came out really good too. They were primarily seitan, chopped fine in a food processor then mixed with sauteed onion, bell pepper, shiitake mushrooms, garlic and seasonings. The binder was primarily whole wheat flour and cornmeal and there was a little chipotle pepper in there to give it some kick. We had them with lettuce, avocado and barbecue sauce and they complemented the pickles nicely ;-)

4 comments:

springsandwells said...

Fried Pickles!!?? That's just crazy! I've noticed that you two fry things from time to time... do you have a deep frier? The few times I've tried to deep fry anything (or even just make hashbrowns), I just end up with a disgust-o mess of grease-saturated veggies. How do you do it?!
Amey

Chris said...

Hi Amey... we finally got brave enough to try deep frying just this past year. We just do it on the stove top in a sauce pan. The key is to get the oil at the right temperature - around 375 degrees - so it really helps to have a thermometer that you can clip to the side of the pan. You can get thermometers specifically for frying but we just use an old candy thermometer and that works fine. We use a quart of oil in a 3 qt. pan but the main thing is you want to make sure you have a relatively deep pan and you don't fill it much more than half full because the oil will expand when you're frying. You don't want to over-crowd the pan either so if you're using a smaller pan you may need to fry things in batches. When you're done and the oil cools you can strain it, put it in a jar and store it in the fridge and you can re-use it multiple times.

Vanessa said...

Whoa - thanks for linking back to this post. What a munchable idea! I want somma that!

Moe Ramone said...

This looks and sounds delicious as hell, I hope I remember to come back to this and make it! lol