Pack some extra flavour into the batter by adding ½ a teaspoon of your favourite barbecue spice or hot sauce
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 294 |
| Fat | 2.8g |
| Saturates | 0.8g |
| Carbs | 58.8g |
| Sugars | 18.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Combine 150g of the flour, polenta, salt and pepper in a large bowl. Add the eggs and the water. Whisk until just combined.
2
Finely chop the dill and add ¾ of it to the batter.
3
Fill 1⁄3 of a large saucepan or deep fryer with the oil; heat to 180°C.
4
Drain the pickles (gherkins or cornichons) and pat them dry with paper towels. Slice into rounds or quarters.
5
Working in batches, toss the pickles in 50g of the flour, dip them in the batter, shake off the excess, then fry for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towels.
6
Serve immediately.
