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
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Yield: 4 - 6 persons
Ingredients
16 oz of Dill pickles ( Gherkins) Drained and completely dry.. Use paper towel or kitchen towel to remove moisture
The Batter
4 Tablespoons Cornmeal
4 Tablespoons All Purpose Flour
3 - 4 Tablespoons Cold Water
½ Tablespoon Vegetable Oil.
Pinch of Salt
1 Teaspoon Baking Powder
1 tsp of paprika
½ tsp Cajun Spice
½ tsp black pepper
⅛ tsp of Cayenne pepper
Instructions
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
- 16 oz of Dill pickles Drained and completely dry.. Use paper towel or kitchen towel to remove moisture Gherkins
- 4 Tablespoons Cornmeal
- 4 Tablespoons All Purpose Flour
- 3 - 4 Tablespoons Cold Water
- ½ Tablespoon Vegetable Oil.
- Pinch of Salt
- 1 Teaspoon Baking Powder
- 1 tsp of paprika
- ½ tsp Cajun Spice
- ½ tsp black pepper
- ⅛ 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