- 4
4/5
(1 Votes)
Ingredients
- Sauce:
- vegetable oil for frying
- 6 large dill pickles, sliced diagonally into 1/4" thick rounds
- 2 c salted mini pretzels
- 2 lg eggs
- 1/2 c flour
- celery salt
- 1/4 c red onion, finely chpd
- 3 T spicy brown mustard
- 1 1/2 T yellow mustard
- 3 T mayo
- 1/2 tsp paprika
- 3/4 garlic powder
- kosher salt
Preparation
Step 1
Mix all ingredients for the sauce, set aside.
Heat 1/2" oil in large skillet over med heat. Gently pat the pickle slices until dry. Put pretzels in large bag and crush until coarse crumbs using a heavy rolling pin, transfer to plate. Whish eggs in shallow bowl & put flour in another bowl. Dredge the pickles in flour, shake off excess, dip in eggs then pretzels. Working in batches, fry the pickles until golden and crisp about 1 minute per side. Drain on paper towels and sprinkle with celery sauce. Serve with warmed mustard sauce.