Method:

1. Pat the Riviana Bread & Butter Cucumbers dry with absorbent paper.
2. For the batter, combine the flour, salt and spices in a large bowl. Make a well in the centre and add egg, hot sauce and 200ml of the soda water. Whisk to combine, then add enough of the remaining soda water to make a batter that ribbons off the whisk when lifted.
3. Combine the dry mix ingredients in a separate shallow dish or tray.
4. Working with a few cucumber slices at a time, first dip them in the dry mix, shake off the excess, then dip each slice into the batter, shake off the excess, then roll back in the dry mix. Press into the mix to coat well. Place on a tray and repeat with the remaining pickles.
5. Heat the deep fryer to 170°C. Fry the pickle chips in batches, turning occasionally for 2–3 minutes or until golden. Drain on absorbent paper, then serve immediately with ranch dressing, hot or tomato sauce, or as a side with burgers.