Dry the pickles with paper towels. Thread a skewer or stick lengthwise through the center of the pickle. Holding the pickle with a knife at a 90 degree angle, cut diagonally starting from the bottom of the pickle and slowly rotate the stick to cut the pickle in a spiral shape.
Prepare the flour, egg and potato chips in three separate plates. Lightly dredge each pickle in turn in flour, then dip in egg to coat thoroughly. Finally, coat the pickles in the potato chips and press them with your fingers to ensure that the chips stick well.
In a large deep-sided skillet, heat oil about 1 inch (2.5 cm) high over medium heat. When the oil starts to bubble, fry the pickles. Fry each pickle, turning several times, until golden, about 2 minutes. Place the fried pickles on a plate lined with paper towels.
Pour Cholula sauce over the fried pickles and serve hot with ranch sauce.
6 whole Berrak Pickled Gherkins
Salt
Freshly ground black pepper
1/2 cup flour
1 large egg, lightly beaten
1 cup crushed potato chips
Vegetable oil for frying
Dry the pickles with paper towels. Thread a skewer or stick lengthwise through the center of the pickle. Holding the pickle with a knife at a 90 degree angle, cut diagonally starting from the bottom of the pickle and slowly rotate the stick to cut the pickle in a spiral shape.
Prepare the flour, egg and potato chips in three separate plates. Lightly dredge each pickle in turn in flour, then dip in egg to coat thoroughly. Finally, coat the pickles in the potato chips and press them with your fingers to ensure that the chips stick well.
In a large deep-sided skillet, heat oil about 1 inch (2.5 cm) high over medium heat. When the oil starts to bubble, fry the pickles. Fry each pickle, turning several times, until golden, about 2 minutes. Place the fried pickles on a plate lined with paper towels.
Pour Cholula sauce over the fried pickles and serve hot with ranch sauce.
