Fried Pickles

Ingredients for 2 servings:

• 4 gherkins or other pickled vegetables
• 1 egg(s)
• 3 tbsp buttermilk
• 1 tsp flour
• 2 shots of Worcestershire sauce
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) sweet paprika powder
• 4 tbsp flour
• Salt and pepper, black
• 200 ml oil for frying
• e.g. dill, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

popular finger food from the USA

First, cut the gherkins into thin (2 mm) slices and pat dry. Then set aside. In a medium bowl, combine the buttermilk, egg, 1 teaspoon of flour, Worcestershire sauce, cayenne pepper, paprika, and dill, then add the gherkins. Mix 4 tablespoons of flour with salt and pepper and toss the gherkins in it. Heat the oil (rapeseed or sunflower oil, palm oil is also acceptable) in a pan to approximately 175°C and fry the breaded gherkins. Be careful! This goes very quickly, and if you’re not careful, the beautiful golden crust will quickly turn into a black, bitter mess! Once the gherkins have taken on a nice color, drain them on kitchen paper, and this quick finger food is ready to serve! You should also be careful not to fry too many gherkins at once, as the oil can cool down too much with this amount, and you’ll end up with an oil-soaked shell instead of a crispy crust. In the US, I was served them with a blue cheese dip, but other dips, sauces, and ketchup also make excellent accompaniments.