Method
1. Prepare the coating:In a bowl, mix the flour, smoked paprika, garlic powder, sparkling water, salt, and pepper.
2. Coat the gherkins:
Toss the halved Opies Mini Gherkins in the flour mixture until evenly coated. Shake off any excess flour.
3. Heat the oil:
Pour enough vegetable oil into a deep frying pan or skillet to cover the base (about 1–2 cm deep). Heat over medium-high heat until hot but not smoking (about 180°C if using a thermometer).
4. Fry the gherkins:
Carefully add the coated gherkins to the hot oil in batches. Fry for 2–3 minutes, turning occasionally, until golden and crispy.
5. Drain:
Use a slotted spoon to remove the frickles and place them on kitchen paper to drain excess oil.
6. Serve:
Serve with your choice of dipping sauce.
Ingredients
• 150g Opies Mini Gherkins, drained and halved
• 100g plain flour
• 100ml sparkling water
• 1 tsp smoked paprika (optional)
• ½ tsp garlic powder
• Salt and freshly ground black pepper
• Vegetable oil, for frying
• Optional: lemon wedges and a dipping sauce (e.g., aioli or mustard mayo)
