- 1 pint sliced dill pickles, undrained
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
- 1/2 teaspoon hot sauce
- 1 1/2 to 2 teaspoons ground red pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon paprika
- Vegetable oil
Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.
Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.