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
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