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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.