These lightly battered pickles are the star snack at chef Greg Baxtrom’s buzzy new New York City bistro.
Make the hot mustard: In a small bowl, stir together dijon mustard and mayonnaise. Season to taste with salt and black pepper.To a medium pot fitted with a deep-fry thermometer, add canola oil to a depth of 2 inches. Turn the heat to medium-high until the temperature reads 350°F.Meanwhile, make the batter. Whisk together all purpose flour, corn starch, and baking soda. Slowly pour in chilled sparkling water, whisking until incorporated.
Do not overmix; a few small lumps are fine.After patting the cornichons dry, lightly toss in remaining cornstarch. Submerge dusted cornichons in tempura batter. Transfer each cornichon to hot oil with a fork; use a spider or slotted metal spoon to fully submerge fried cornichons to brown evenly on all sides. Fry until golden brown, around 3-4 minutes. Remove from oil and drain on paper towel. Transfer cornichons to bowl of seasoning mix and toss generously. Serve with hot mustard.
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