This is the Pretzel-Crusted Pickle Chips with Mustard Sauce recipe from the Food Network magazine.
- 1 .25 inch-thick-slice of red onion, finely diced (ok, just to clarify: take a .25-inch slice of red onion. Got it? Now finely dice it. – at first I thought it meant 1 onion)
- 3 T spicy brown mustard
- 1.5 T yellow mustard
- 3 T mayo
- .5 t paprika (I used 1 t)
- .75 t garlic powder
- kosher salt (I didn’t add any, um HELLO: pickles are salty!)
- 6 large dill pickles, sliced into 1/4 inch thick rounds (I’d go skinnier next time, so by the time the outside is golden-brown, the inside of the pickle is a nice consistency/texture)
- 2 cups salted mini pretzels, crushed
- 2 large eggs, beated
- .5 c AP flour
What we did:
1. Sauce: mix the onion, mustards, paprika, garlic powder into a bowl. Set aside.
2. Get out the fryer. Ya, I admit it: we have a fryer. So instead of making our fried pickles on the stove-top, we just plopped them into the fryer basket. They should be fried over medium-heat.
3. Pat-dry the sliced pickles with a paper towel.
4. Set up an assembly line: flour, eggs, crushed pretzels. (Next time, I’d skip the flour dish and just dump the flour and sliced pickles into a ziplock bag and shake it until they were coated!)
5. Dredge in flour, then eggs, then pretzels, then fry them 1 minute per side or until golden brown.
6. Drain on paper towels, serve warm with the dipping sauce.
The verdict? We thought these were really good with our steak dinner. As my notes above indicate, we’d make just a couple changes for next time. Another major tweak to the recipe that hubby mentioned at the dinner table: “we didn’t need to make so much!” The original recipe says it serves 4-6. This is true: when you think about it: one person may eat 1 large pickle. We sliced up 6 pickles. So I’d 1/2 or 1/3 this recipe for our next dinner for two.
(All snapshots taken with our Canon PowerShot 880 point & shoot camera)
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