Frickles (Deep Fried Pickles)
Quick & easy homemade frickles! These fried pickles are super crispy on the outside & sweet, salty & crunchy on the inside. Great in burgers or on their own.
Servings: 8 Frickles
Equipment
- Deep Fat Fryer
Ingredients
- 8 Gherkin Spears Or 2 Gherkins Cut Into Quarters Lengthways
- 125 g Breadcrumbs
- 60 g Plain Flour
- 3 Large Eggs
- 2 tbsp Milk
Instructions
Breadcrumbing
- Dry the pickles with kitchen paper then set aside.
- Next, prepare the pané station. To do this, take 3 bowls, fill one with the breadcrumbs, one with the flour & the other with the eggs & milk. Beat the eggs with a fork then lightly season each bowl with salt & pepper. Pickles are quite salty already so it's best to go easy on the seasoning!
- To pané, first roll the pickles in the flour then dip into the egg & roll in the breadcrumbs. Now, roll back in the egg & then the breadcrumbs again (this is a double pané).
- Transfer the pickles to a plate & leave in the fridge until ready to cook.
Deep Frying
- Preheat a deep fat fryer to 180°c/356°f.
- Fry the pickles until crispy & golden, this will take around 4-5 minutes. Depending on the size of your fryer, you might have to fry the pickles in batches.
- Once cooked, transfer the frickles to a piece of kitchen paper on a plate, leave to drain momentarily then season with salt & pepper. Serve immediately.
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1. Pickles - For convenience, I like to use pre cut pickle spears. If you can't get these, you can cut whole gherkins into quarters lengthways or into thick slices.
2. Deep Fat Fryer - Using a deep fat fryer is best but if you haven't got one, a pan of oil warmed up on the stove will work as well - do this carefully though!
3. Storage - Once breadcrumbed, the pickles will keep in the fridge for several days. Once cooked, they should be served straight away.
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