Pretzel-Crusted Pickle Chips with Mustard Sauce

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4-6 servings
Level:
Easy

Ingredients
  • For the Sauce:
  • 1 1/4 -inch-thick slice red onion, finely diced
  • 3 tablespoons spicy brown mustard
  • 11/2 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)
Directions

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

Photograph by Yunhee Kim


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    This recipe is featured in:

    Hot Hot Hot: Spicy Foods