Fried Pickles

Fried Pickles - The Vegan Rhino

Fried Pickles - The Vegan Rhino

Serve these fried pickles as an appetizer or side dish at dinner and watch them disappear! Fried pickles have an awesome flavor combination that when fried, are simply divine. Although I don’t eat too much fried foods, these in my opinion are well worth it!

Fried Pickles - The Vegan Rhino

Yield: roughly 45 pickles, 1 cup sauce


1/2 cup + 2 Tbsp. organic all-purpose flour

1 tsp. Gustus Vitae Greek seasoning

1 1/2 tsp. garlic powder

1/4 tsp. Himalayan pink salt

1/4 tsp. white pepper

1/4 tsp. paprika

3/4 cup water

1 Tbsp. hot sauce

16 oz. dill pickles, sliced and drained


Southern-Style Comeback Sauce

3/4 cup plant-based mayonnaise

3 Tbsp. ketchup

1-3 Tbsp. hot sauce

1 1/2 tsp. Worcestershire sauce

3/4 tsp. Dijon mustard

3/4 tsp. garlic powder

1/4 tsp. black pepper



  1. In small bowl, stir together sauce ingredients and set aside. Drain pickles and save juice. Place pickles on a kitchen towel to dry.
  2. Preheat 2” inches oil in a pot over medium heat to 375 degrees F.
  3. In a rimmed dish, whisk together all ingredients until smooth. In small batches, add pickles to batter to coat and let excess drip off. Add pickles to oil one at a time.
  4. Fry pickles 1 1/2 minutes or until golden brown. Remove with slotted spoon and drain on kitchen towel.
  5. Serve with dipping sauce.


Chef’s tip: Make sure to dry the pickles before coating in the batter. This helps keep them crispy.

Roasted Broccoletti

Roasted Broccoletti

For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.

Roasted Broccoletti

Yields: 2 servings


1 (8 ounce) package brocoletti

1/2 Tbsp. avocado oil

1 tsp. garlic, minced

1/8 tsp. Gustus Vitae Smoked Salt

1/4 tsp. red pepper flakes


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
  3. Roast broccoletti for approximately 15 minutes; flipping halfway through.
  4. Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.


Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.