Fried Pickle Chips recipe
These tasty fried pickle chips are the perfect nibble at any gathering.
What you'll need
SERVES 4.
1 jar of Fortnum’s Pickled Cucumber, drained
120g plain flour
2 eggs, beaten
100g panko breadcrumbs
Sunflower oil for deep frying
Handful of chopped chives
100g Mayonnaise, such as Fortnum’s Smoky Garlic Mayonnaise, to serve
Salt and freshly ground black pepper
What to do
1. Lay the cucumber slices in a single layer between sheets of kitchen roll, pressing firmly to remove excess moisture.
2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Coat each cucumber slice in flour, shaking off any excess. Then dip in the egg, and finally, press into the panko breadcrumbs until fully coated. Place the coated slices on a greaseproof paper-lined baking tray and refrigerate for at least 20 minutes, or up to 4 hours.
4. Heat oil in a deep-fat fryer or a large, deep sauce pan to 170°C. If using a saucepan, fill it no more than one-third full to prevent boiling over, and take care not to overheat the oil (never leave a pan of oil unattended).
5. Fry the cucumber slices in small batches for 2 to 3 minutes, or until they are lightly browned and crisp.
6. Transfer the fried slices to kitchen roll to drain, and repeat until all slices are fried. In a small bowl, combine the mayonnaise with the chives.
7. Serve the cucumber slices warm, alongside the chive mayonnaise for dipping.
Inspiration
Smoked Salmon Mousse Canapés Recipe
Braised Beef With Red Wine Recipe