Directions:
- Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
- Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.27 Kcal (282 kJ) | ||
| Calories from fat | 5.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 15.5mg | 5% | |
| Sodium | 268.69mg | 11% | |
| Potassium | 53.23mg | 1% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.79 Kcal (627 kJ) | ||
| Calories from fat | 12.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 1% | |
|---|---|---|---|
| Cholesterol | 34.51mg | 5% | |
| Sodium | 598.27mg | 11% | |
| Potassium | 118.52mg | 1% | |
| Total Carbs | 28.85g | 4% | |
| Sugars | 0.64g | 1% | |
| Dietary Fiber | 1.8g | 3% | |
| Protein | 5.39g | 5% | |
| Vitamin C | 2.3mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 34.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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