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
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.