Ingredients
- SpinneysFOOD Self-Raising Flour 200g
- Instant polenta 40g
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fine White Pepper 1 tsp
- Large eggs 2
- SpinneysFOOD Bottled Drinking Water 250ml, ice-cold
- SpinneysFOOD Fresh Dill A handful
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."
Dill frickles
American 10 Mins Prep · 10 Mins Cook
- 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.