| 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.”