Recipe courtesy of Danica Preston
From:
Food Network Magazine
Pretzel-Crusted Pickle Chips with Mustard Sauce
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 803
- Total Fat
- 52
- Saturated Fat
- 5
- Carbohydrates
- 75
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 65
- Sodium
- 2328
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
For the Sauce:
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
For the Chips:
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
- Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
- 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.
- 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.