The fried pickle – or frickle – is an on-trend appetiser with a murky provenance. Allegedly, it dates back to the early 1960s, originating at a drive-in restaurant in Arkansas run by an individual who laboured under the name Bernell “Fatman” Austin. Frickles are generally deep-fried, like onion rings, and usually accompanied by a gloopy dipping sauce such as aioli, dill and caper yoghurt or ranch dressing.
Frickles aren’t exactly new to the UK – they first started appearing on restaurant menus about a decade ago – but now they’re beginning to turn up at chippies. In January, Aldi launched a frozen version.
