Dill frickles

Dill frickles

10 mins Prep · 10 mins Cook

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

Cooking Instructions

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Combine 150g of the flour, polenta, salt and pepper in a large bowl. Add the eggs and the water. Whisk until just combined.


Finely chop the dill and add ¾ of it to the batter.


Fill 1⁄3 of a large saucepan or deep fryer with the oil; heat to 180°C.


Drain the pickles (gherkins or cornichons) and pat them dry with paper towels. Slice into rounds or quarters.


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.


Serve immediately.