Double-coat the pickles for a thicker, crunchier exterior once fried
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 303 |
| Fat | 5.7g |
| Saturates | 2.7g |
| Protein | 10.3g |
| Carbs | 54.6g |
| Sugars | 5.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oil to 180°C.
2
Prepare the breading mixture by whisking the flour, salt and dry spices together in a bowl.
3
In a separate bowl, mix the buttermilk and egg. In a third bowl, add the breadcrumbs.
4
Chop the dill pickles then coat with the flour mixture, then dip into the buttermilk and finally the breadcrumbs.
5
Fry the pickles for approx. 2-3 minutes or until golden brown.
6
Serve immediately.
