Dill pickle chips
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| Vegetable oil | ||
Directions
"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