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Frickles with Ranch Dip

By OcadoLife
Bring a touch of the American South to party nibbles with these Frickles with Ranch Dip from chef Joe Laker, co-owner of London restaurant Counter71. “As a kid, I spent time in both Alabama and South Carolina, and for…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

12 total
  • 25g dill, chopped, plus a few sprigs to garnish
  • 1 garlic clove, crushed or grated
  • ½ lemon, juiced
  • 300g soured cream
  • 120g mayonnaise
  • 1 (670g) jar sweet and sour gherkins, drained and patted dry with kitchen towel
  • 50g plain flour
  • ½ tsp salt
  • ½ tsp pepper
  • 2 large eggs, beaten
  • 150g panko breadcrumbs
  • 1 litre (approx.) oil, for deep frying

Method

4 steps

  1. Step 1

    For the dip, mix the chopped dill, garlic and lemon juice in a bowl with the soured cream and mayonnaise; season.

  2. Step 2

    Sliced the gherkins in half lengthways and pat dry with kitchen towel.

  3. Step 3

    Set out three bowls: add the flour to one bowl and season with the salt and pepper. Put the beaten egg in the next bowl, then the breadcrumbs in the third bowl. Dust the gherkins in the flour, dip into the egg, then the breadcrumbs.

  4. Step 4

    Heat the oil in a large high-sided pan over medium heat and fry the frickles for a few mins until golden. Drain, and serve with the dip, topped with a few sprigs of dill. Leftover dip will keep chilled for 2 days.