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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 9 |
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You'll be amazed how fast these crispy snacks will disappear. They're a unique alternative to potato chips and a great accompaniment for a fish fry. Ingredients:
2 pints sliced dill pickles, drained,reserving 2/3 cup pickle juice |
1 large egg, lightly beaten |
1 tablespoon flour |
1/2 teaspoon hot sauce |
1 1/2 cups all-purpose flour |
2 1/2 teaspoons ground red pepper |
1 teaspoon garlic powder |
1/4 teaspoon salt |
vegetable oil, for frying |
Directions:
1. Drain pickles well.
2. (Don't forget to reserve 2/3 cup of the juice).
3. Press pickles between paper towels to remove excess moisture.
4. Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
5. Combine 1 1/2 cups flour and next 3 ingredients; stir well.
6. Dip pickles in egg mixture; dredge in flour mixture.
7. Pour oil to depth of 1 1/2 inches if using skillet.
8. Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
9. Drain on paper towels.
10. Serve immediately.
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