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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.