Dill pickle chips

Yield: 1 Servings

Measure 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
\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

Similar recipes