Instructions
- Wrap each Cornichon Spear with a slice of Parmesan and a slice of Gruyère, ensuring the pickle is fully covered.
- In a bowl, whisk together the Rice Flour, Cornstarch, Dried Thyme, Dried Rosemary, and Baking Powder.
- Gradually whisk in the ice-cold Sparkling Water until a smooth batter forms.
- Prepare the Lemon Aioli: In a small bowl, combine the Mayonnaise, Lemon Juice, minced Garlic, and Lemon Zest. Mix well and set aside.
- Heat the Grapeseed Oil in a deep fryer or large pot to 375°F (190°C).
- Carefully dip each cheese-wrapped pickle into the batter, ensuring it's fully coated.
- Fry the pickles in batches for 2-3 minutes, or until golden brown and crispy.
- Remove the pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately with the Lemon Aioli.
