These crunchy little pickles can be quite addictive and are fabulous served with a bowl of chilli mayo for dipping.
Serves: 4
INGREDIENTS
8 regular-sized pickled gherkins, halved lengthways
1 egg, beaten
1 teaspoon Dijon mustard
½ cup plain flour
1 cup panko breadcrumbs
sea salt and ground pepper
grapeseed oil for cooking
METHOD
Place the gherkins cut side down on paper towels to absorb any moisture.
Put the egg and mustard in a dish, mix to combine and season with salt and pepper. Place the flour and breadcrumbs in two separate dishes. Coat the gherkins in the flour, then the egg, then in the panko crumbs, pressing them on to adhere.
Heat 2cm oil in a medium saucepan over a medium-high heat.
Cook the gherkins in batches for 2-3 minutes until golden and crisp. Drain on paper towels and serve while hot and crunchy.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!