Pretzel-Crusted Pickle Chips with Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/4 -inch-thick slice red onion, finely diced |
3 tablespoons spicy brown mustard |
11/2 tablespoons yellow mustard |
3 tablespoons mayonnaise |
1/2 teaspoon paprika |
3/4 teaspoon garlic powder |
kosher salt |
vegetable oil, for frying |
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds |
2 cups salted mini pretzels |
2 large eggs |
1/2 cup all-purpose flour |
celery salt, for sprinkling (optional) |
Directions:
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.
4. Photograph by Yunhee Kim
5. /content/dam/images/food/fullset/2010/4/26/0/FNM_060110-Contest-Winner-001_s4x3.jpg Winning Pickle Recipe
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