Southern Frickles & Sriracha Aioli vegetarian recipe by Adam Rawson

adam rawson

adam rawson

18th May 2018

Southern Frickles & Sriracha Aioli vegetarian recipe by Adam Rawson

Southern Frickles & Sriracha Aioli vegetarian recipe by Adam Rawson, Chef Of The Year 2015 and Founder of Bite Me Burger Co. He has been working on some great summer recipes with Mrs Elswood pickled cucumbers.


  • Prep time – 15mins, Cooking time – 5mins
  • 10 Mrs Elswood Sweet Cucumber Spears with dill
  • For the seasoned flour:
  • 200g plain flour
  • 150g cornflour
  • 40g onion powder
  • 25g garlic powder
  • 10g paprika
  • 10g white pepper ground
  • 5g cayenne pepper
  • 10g salt
  • For the buttermilk:
  • 284ml buttermilk
  • 1tb dry thyme
  • 1tb dry rosemary
  • 1tb dry oregano
  • For the aioli:
  • 7tb mayonnaise
  • 4 cloves garlic
  • 1tb sriracha
  • 2 limes (juiced)
  • Pinch of salt
  • ½ bunch coriander (chopped)


Preheat a fryer to 165c
· Add all ingredients for the sriracha aioli to a food processor and blend until smooth, then set aside
· In a bowl mix the seasoned flour and in another mix the buttermilk
· Coat the pickles in seasoned flour, dust off any excess,
· Dip in buttermilk, then coat once again in seasoned flour
· Fry them for approximately 5 minutes or until golden brown, then rest before enjoying

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