Frickles with Smoky Aioli

Deep-fried pickle spears are tangy, crisp and, especially when paired with aioli, irresistable. Makes 20.




5 Lebanese cucumbers

2 small brown onions

1 tsp salt

1.5 cups apple cider vinegar

1 cup white sugar

1 tbsp mustard seeds

1 tbsp coriander seeds

Smoky pickled onion aioli

1 cup mayonnaise

1 tsp smoked paprika

2 cloves minced smoked garlic

2 tbsp finely chopped onion

Juice of half a lemon

To fry

2 eggs (for dipping), 1 cup flour, 2 tsp cayenne pepper, 1 tsp salt



To make the pickles:

1. Slice the cucumbers into quarters lengthways.

2.Cut the onions in half then slice thinly.

3. Combine the cucumbers and onion in a large bowl and sprinkle over the salt.  Toss to combine.

4. Cover and refrigerate overnight, or at least 3 hours.

5. Tip the cucumbers and onions into a colander over the sink. Rinse well then leave to drain.

6. Warm the vinegar, sugar and spices in a saucepan.

7. When the sugar has dissolved and the liquid is gently simmering, add the drained cucumber and onion.

8. Allow to continue simmering for 1-2 minutes then transfer to a large, clean jar.

9. Cover and refrigerate.

To make the aioli:

1. Combine ingredients then season with salt, pepper.

2. Cover and refrigerate.

To fry:

1. Combine the flour, salt and spices.

2. Pat dry the pickle spears with paper towel.

3. Dip the spears in the beaten egg then roll in the flour.

4. Lay on a plate in a single layer. Refrigerate for 30 minutes.

5. Heat the oil in a saucepan until shimmering (180C).

6. Deep fry the pickles a few at a time

7. Remove when brown and drain on paper towel.

Recipe by Olivia Mackay: