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Ingredients
- FOR THE CHIPS
- Vegetable oil, for frying
- 6 large dill pickles, sliced diagonally
- into l/4.-inch-thick rounds
- 2 cups salted mini pretzels
- 2 large eggs
- 1/2 cup all-purpose flour
- Celery salt, for sprinkling (optional)
- FOR THE SAUCE
- 1/4 inch-thick slice red
- onion, finely diced
- 3 tablespoons spicy
- brown mustard
- 1 1/2 tablespoons yellow mustard
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 3/4 teaspoon garlic powder
- Kosher salt
Details
Servings 4
Preparation
Step 1
1. Make the sauce: Mix the onion,
both mustards, the mayonnaise,
paprika, garlic powder and salt to
taste in a bowl. Set the sauce aside.
2. Make the chips: Heat 1/2 inch
vegetable oil in a large skillet over
medium heat. Gently pat the pickle
slices dry with a paper towel.
3. Put the pretzels in a large resealable
plastic bag and crush into coarse
crumbs using a rolling pin or heavy
pan; transfer to a plate. Whisk the eggs
in a shallow bowl and put the flour in
another bowl. Dredge the pickle slices
in the flour, shaking off any excess;
dip in the beaten eggs, then dip in
the pretzel crumbs, turning to coat.
Working in batches, fry the pickles
until golden and crisp, about 1 minute
per side. Drain on paper towels and
sprinkle with celery salt, if desired.
Serve warm with the mustard sauce
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