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