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Fried Cornichons with Parsley and Grain Mustard Mayonnaise
serves 4 to 6

Fried CornichonsIngredients

  • 32 cornichons

  • ¼ cup buttermilk

  • 6 tablespoons cornmeal

  • 3 tablespoon cornstarch

  • Fine sea salt

  • Freshly cracked black pepper

  • Canola oil for frying

  • ¼ cup mayonnaise

  • 2 teaspoons finely chopped flat-leaf parsley

  • ½ teaspoon grain mustard


Pat the cornichons dry with a paper towel.  Put the buttermilk in a small bowl.  Combine the cornmeal, cornstarch, salt, and pepper in another bowl.  Heat 1 inch of canola oil in a small saucepot to 375°F.

While the oil heats, dredge the cornichons.  Dip them first in the buttermilk, and then shake them, one at a time, in the cornmeal mixture until well coated.  Fry at 375°F in batches of 4 or 5 pickles at a time until crisp and golden-brown, about 2 minutes.  Drain on a paper towel, and season lightly with salt.

To dip, whisk together the mayonnaise, parsley, and grain mustard.  Serve the pickles hot, with the sauce on the side.

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