For the Sauce:
1 1/4 inch thick slice red onion, finely diced
3 Tablespoons spicy brown mustard
1 1/2 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)

Make the sauce: Mix the onion, both mustards, the mayo, 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 mustard sauce.

This recipe is from foodnetwork.com



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