Fried Pickles – deep-fried pickles with ranch dressing

Ingredients for 1 servings:

• n. B. Pickled gherkin(s)
• 1 tbsp chives, cut into fine rolls
• 1 tbsp parsley, finely chopped
• 1 tbsp dill, freshly chopped
• 60 g mayonnaise
• 3 tbsp buttermilk or sour cream
• 1 clove(s) garlic, very finely chopped
• 1 tbsp onion(s), very finely chopped
• some Maggi to taste
• salt and pepper
• 2 tbsp, heaped flour
• 1 tsp, heaped paprika powder, sweet
• 1 egg(s), well beaten

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

Mix together the dressing ingredients, season with salt and pepper, and add Maggi (approx. 2-4 tablespoons) to taste. Dry the gherkins. Cut larger cucumbers into approximately 1 cm thick slices; smaller cucumbers can be used whole. Mix together the flour, paprika, and a little salt and pepper. Coat the cucumbers in flour, then in the egg, and then again in the flour. They should be completely coated. Let rest for 10 minutes. Set the deep fryer to 170°C (350°F) and fry the cucumbers for about 3 minutes until golden brown. Drain on a kitchen towel. Serve with the ranch dressing. Serve with some baguette, if desired.