I love these little morsels of crispy, crunchy and then the flavour of those pickled dills / gherkins.
The batter has a wonderful texture, and is light and crispy, matching perfectly with the pickles.
Recipe from Peggy Mitchell
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 – 6 persons
16 oz of Dill pickles ( Gherkins) Drained and completely dry.. Use paper towel or kitchen towel to remove moisture
4 Tablespoons Cornmeal
4 Tablespoons All Purpose Flour
3 – 4 Tablespoons Cold Water
1/2 Tablespoon Vegetable Oil.
Pinch of Salt
1 Teaspoon Baking Powder
1 tsp of paprika
1/2 tsp black pepper
1/8 tsp of Cayenne pepper
Mix all the batter ingredients together until a thick consistency, then coat the dill pickles (gherkins) and place in the hot oil. Fry until golden brown, then drain on some kitchen paper.
Delicious served with Ranch Dressing