Deep-fried pickles on flatbread

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

These were inspired by Louise and Anna restaurant in Joburg. The restaurant’s name is a clever take on ‘Louisiana’ and it serves Cajun-inspired food. Add roast chicken to bulk up the dish.”

Ingredients

For the deep-fried pickles:
120 g flour
1 t baking powder
1 t Woolworths Cajun seasoning
1 free-range egg
1 cup milk
120 g panko breadcrumbs
sunflower oil, for frying
6 halved Woolworths jalapeño cones in brine
12 Woolworths sweet-and-sour sliced gherkins
lemon or lime wedges, for serving
For the flatbread:
140 g flour
½ t salt
1 cup full-cream yoghurt
For the avocado dressing, blend:
1 avocado, peeled and stoned
15 g coriander, chopped
15 g chives
2 T Woolworths sliced jalapeños in smoke-flavoured brine
2 garlic, cloves
1 cup buttermilk
salt, to taste

Cooking Instructions

1. Whisk the flour, baking powder, Cajun seasoning, egg, and milk. Heat the oil in a large saucepan.

2. Pat dry the pickles with kitchen paper. Dip into the batter, then lightly into the breadcrumbs. Lay on a tray for about 5 minutes so the crumbs stick, then fry in batches until light brown. Drain on kitchen paper.

3. To make the flatbread, mix all the ingredients and bring together to form a ball using your hands. Wrap in cling-wrap and chill for 30 minutes.

4. Divide the dough into 6 pieces and roll out on a floured surface. Heat a griddle pan and pan-fry on both sides for a few minutes.

5. To serve, pile the pickles onto the flatbreads and drizzle with the dressing. Serve with lemon or lime wedges.

Find more bread recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom