FRICKLES

First, you can get the oil ready. Heat an inch of neutral oil in a medium pan over a medium heat. Let it get hot whilst we make the batter.

Combine the flour, paprika, cayenne, dill and a good pinch of salt in a mixing bowl. Whisk as you add the sparkling water, until you have a smooth batter. It’s a thin batter, that’s how we want it!

Slice the pickles into long strips, about 1cm wide. Dry each strip with a tea towel as thoroughly as you can. Don’t skip this step, as otherwise, you’ll end up with soggy frickles. Dip each strip of pickle into the batter and get it well coated, then gently drop it straight into the hot oil. If the oil is spitting, add a good pinch of salt, which should stop it. You only want to have about 5 or 6 pickle strips in the oil at any one time. Fry them until golden and crunchy on both sides – they should take about 2 minutes each. If they are much quicker than this, you’ll want to turn the heat down. Remove each one from the oil as it is ready and onto a few sheets of kitchen towel, to soak up any excess grease.

Pile the frickles up on a plate and sprinkle them with flaky salt. Serve with your dip of choice on the side, for dipping, and double dipping.