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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1 pint sliced dill pickles, undrained |
1 large egg, lightly beaten |
1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour |
1/2 teaspoon hot sauce |
1 1/2 to 2 teaspoons ground red pepper |
1 teaspoon garlic powder |
1/4 teaspoon salt |
1 teaspoon paprika |
vegetable oil |
Directions:
1. 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.
2. 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.
3. 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.
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