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Crispy Potato Pickles

Created in partnership with Chef’s Roll and Chef Nathan Coulon.

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Print Recipe
Cuisine: American
Prep Method: Pan Fried


AppetizerSide DishSnack


Created in partnership with Chef’s Roll and Chef Nathan Coulon.


  • 1 cup Potato Flakes
  • ¼ cup Chipotle in Adobo
  • 1 cup Mayo
  • Vegetable or Peanut Oil

For the brine

  • 10 cloves garlic, peeled
  • 2 cups white vinegar
  • 6 tsp kosher salt
  • Several sprigs of fresh dill
  • 1 tsp celery seed
  • 1 tsp coriander seed
  • 1 tsp mustard seed
  • ½ tsp black peppercorns
  • ½ tsp pink peppercorns

For the vegetables

  • cucumbers, quartered lengthwise
  • young spring carrots, peeled and cut in half lengthwise
  • large scallion pieces or green beans
  • pieces of cauliflower
  • frozen potato wedges
  • 4 small hot red chiles or 2 jalapenos

For the batter

  • ½ cup potato flour
  • ½ cup cornstarch
  • ¼ tsp Kosher salt
  • ¼ tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme, dried
  • 1 tsp old bay’s
  • ½ tsp chipotle powder
  • ¼ tsp ground black pepper


  1. Bring all ingredients to make your pickle brine to a boil in a small pot. Let cool.
  2. In quart-size containers divide your vegetables and pour your brining liquid over vegetables. Let pickle for 4-8 hours or up to 3 days.
  3. Mix chipotle and mayo in a small bowl. Set aside.
  4. Remove pickled vegetables from brine and pat dry.
  5. Combine all batter ingredients in a small bowl.
  6. Place potato flakes on a flat plate.
  7. Heat 1 inch of oil in a pot over medium-high heat until a deep-fry thermometer registers 375˚F.
  8. Submerge your pickled vegetables in the batter to get a nice coat of batter. Followed by rolling each battered pickle with potato flakes.
  9. Fry battered vegetables until golden brown, about 1 to 2 minutes.
  10. Serve immediately and serve with chipotle mayo.


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