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Pickle spears, pastrami, and crispy panko breading? Yes please! Frying pickles was never so easy or delicious. Eat as an appetizer, side, or snack. Just make extra; they’ll go quickly! To see how its done click here.
For tips on frying, click here.
1 1-quart jar of Gefen Kosher Dill Pickles
1 package of deli pastrami
3 eggs, beaten
3 cups of Chef Jeff Gourmet Panko Bread Flakes
canola oil, for frying
1/2 cup Gefen Mayonnaise
1 tablespoon truffle oil
1/2 cup Gefen Mayonnaise
2 tablespoons Sriracha
1/2 cup Gefen Mayonnaise
2 cubes Dorot Gardens Frozen Basil
Cut pickles into spears, then pat dry to remove excess liquid.
Wrap one piece of pastrami around each spear.
Dip wrapped pickle in beaten egg mixture, then into panko crumbs.
Heat oil to 350°F and carefully drop in pickles, frying for 2-3 minutes until golden brown.
Remove to cooling rack lined with paper towels.
Combine mayonnaise and truffle oil.
Combine Sriracha and mayonnaise.
Combine basil cubes with mayonnaise. Mix until incorporated.
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Advance? Can these be made in advance/frozen? Thanks.
I wouldn’t. The liquid from the pickles will cause you problems when you defrost.