We can’t get enough of the current trend for frickles (fried pickles). The irresistible crunch. That salty, briny slap about the cheeks you get as you take a bite. Phwoar!
Ours are jazzed up with a bit of paprika, garlic and cheese, and are utterly divine dunked into a zesty dill mayo. Serve them up with a few beers at the weekend and your friends will love you (if they like pickles, that is).
Ingredients
(Makes a big batch for a party)
- 1 large jar small pickles, halved
For the batter:
- 120g plain flour
- 1 tbsp baking powder
- 120ml water
- Generous pinch sea salt
- Large pinch ground paprika
- 1 tsp garlic granules
- 75g grated Parmesan
To finish:
- 300g fine white breadcrumbs
- Vegetable oil for frying
To serve:
- 6 tbsp mayonnaise
- 1 bunch dill, finely chopped
- Zest 1 lemon
Method
1. Mix together all the batter ingredients and set aside. Mix together the mayonnaise, dill and lemon zest, and set aside.
2. Heat a deep pan or deep fat fryer filled with vegetable oil to 185C.
3. Dry your pickles well, then dip in the batter, and roll in the breadcrumbs. Deep fry – only a few at a time – until golden and crunchy.
4. Serve with your prepared mayo – or any spicy dip.
