Fried Cornichons with Hot Mustard
These lightly battered pickles are the star snack at chef Greg Baxtrom’s buzzy new New York City bistro.
It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.
From chef Greg Baxtrom, also of Olmsted and Five Acres, the newly opened Petite Patate is a take on the French bistro, serving up classics like steak frites, and new classics like these tantalizing, crispy cornichons that are tossed in a light tempura batter and fried a dusting in herby green seasoning.
Note: The seasoning mix should be fine in order to properly coat cornichons. If unable to find parsley powder, pulverize dried parsley flakes in a mortar and pestle; the same applies to large flakes of nutritional yeast.
For the tempura:
- Canola oil
- 2 cups all purpose flour
- ¼ cup corn starch, plus more for dusting
- 2 Tbsp. baking soda
- 2 cups chilled sparkling water
- 32 each drained cornichons, patted dry
For the seasoning mix:
- ¼ cup nutritional yeast
- 2 tsp. kosher salt
- 1½ tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. parsley powder
For the hot mustard:
- ⅓ cup dijon mustard
- ¼ cup mayonnaise
- Kosher salt and freshly ground black pepper