| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 2 | pt | Sliced dill pickles; undrained |
| 1 | lg | Egg; lightly beaten |
| 1 | tb | All-purpose flour |
| 1/2 | ts | Hot sauce |
| 1 1/2 | c | All-purpose flour |
| 2 1/2 | ts | Ground red pepper |
| 1 | ts | Garlic powder |
| 1/2 | ts | Salt |
| Vegetable oil |
INSTRUCTIONS
"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 2/3 cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1 Tablespoon flour, and hot sauce; stir well and set aside. Combine 1-1/2 cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture. Pour oil to depth of 1-1/2 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 10-1/2 dozen Posted to TNT Recipes Digest, Vol 01, Nr 944 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Jan 16, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”