ingredients

  • MUSTARD SAUCE:
    • 1 1/4" slice red onion, finely diced
    • 3 tbsp spicy brown mustard
    • 1-½ tbsp yellow mustard
    • 3 tbsp mayonnaise
    • ½ tsp paprika
    • ¾ tsp garlic powder
  • CHIPS:
    • vegatable oil, for frying
    • 1 16 oz jar sliced dill pickles
    • 2 cups salted mini-pretzels
    • 2 large eggs
    • ½ cup all-purpose flour
    • celery salt, for sprinkling (optional)

directions

1. Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
2. Make the chips: Heat 1/2-in. 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 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 flower, shaking off any excess, dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat.
3. Working in batches, fry the pickles until golden crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired.
4. Serve warm with the mustard sauce.

MacGourmet downloadPretzel-Crusted Fried Pickles with Mustard Sauce. To import, drag image to your MacGourmet recipe box.

servings/yield

6 servings