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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.