Where to eat deep-fried pickles in London

The latest food trend to hit the capital is the frickle — that's a deep-fried pickle — and devouring whole plates of them
21 January 2014

If a dish is worth eating it’s generally even better deep-fried. The latest food to prove this is a vegetable. London has been in a pickle but now it’s in something far more delicious: a frickle. Don’t be confused, the frickle is a deep-fried pickle — usually cucumber but there are no rules. Such is the power of the frickle frenzy that even non-pickle fans have been seen devouring plates of them.

More than 18,000 portions of these juicy creations have been sold in the last six months at MEATliquor London and MEATmission. Co-owner of the restaurant Yianni Papoutsis says they come into their own when served with a drink. “There are very few things in this world that pair as well with a cold beer as a good fried pickle.”

Now they’ve reached haute cuisine too. At Duck & Waffle, senior sous chef Tom Cenci says the frickle completes his spiced pig cheeks and cheesy polenta. “The dish is rich so needs some acidity to help cut through it. I tried it with just using pickle but adding the bread crumbs and making them crispy gives a nice texture contrast as the pickles themselves are soft. We had played around with deep-frying pickle before and serving it with black pudding and mustard.”

There are many ways to eat a frickle. Ben’s Canteen in Battersea serves them with pulled pork or BBQ Chicken, while at Duke’s Brew and Que they come with a garlic remoulade dipping sauce. Shrimpy’s does them with a batter so light it’s almost healthy, and added chilli.

At Pitt Cue, Eat Like a Girl blogger Niamh Shields writes: “The vinegary pickle somehow fights the intensity of the deep fryer resulting in light, bright, deep-fried pickles that are great with the rich meat.” Welcome to the deep-fried preservation society.

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