Yield: 1 Servings
|2 pints||Sliced dill pickles; undrained|
|1 large||Egg; lightly beaten|
|1 tablespoon||All-purpose flour|
|½ teaspoon||Hot sauce|
|1½ cup||All-purpose flour|
|2½ teaspoon||Ground red pepper|
|1 teaspoon||Garlic powder|
|\N \N||Vegetable oil|
"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."
Drain pickles, reserving ⅔ cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine ⅔ cup pickle juice, egg, 1 Tablespoon flour, and hot sauce; stir well and set aside.
Combine 1-½ cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture.
Pour oil to depth of 1-½ inches, if using a skillet. Fry coated pickles in batches, in hot oil (375F) for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately.
Yield: about 10-½ dozen
Posted to TNT Recipes Digest, Vol 01, Nr 944 by "Peggy L. Makolondra" <pmakolon@...> on Jan 16, 1998