Ce qu'il vous faut
Comment préparer
Remove the Hugo sweet-and-sour French pickles from the jar and pat them dry with a little paper towel.
Mix the yogurt with the lemon zest, lemon juice, and finely chopped fresh herbs. Season with salt and pepper. Set aside.
Prepare 3 bowls: the first with flour, the second with beaten eggs, and the third with breadcrumbs.
Coat the gherkins in this order: flour, beaten eggs, then breadcrumbs. Repeat the process a second time if necessary for a thicker coating. Be sure to coat them thoroughly at each step.
Heat oil in a small saucepan. Once the oil is hot, fry the gherkins, turning them regularly until they are golden brown. Allow about 2–3 minutes for cooking. Then place the gherkins on paper towels to drain off excess oil.
Serve the fried gherkins with the yogurt sauce.
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