“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.”
READY IN:
18mins
YIELD:
10 1/2 dozen
UNITS:
US

Ingredients Nutrition

  • 2 pints sliced dill pickles, drained,reserving 2/3 cup pickle juice
  • 1 large egg, lightly beaten
  • 1 tablespoon flour
  • 12 teaspoon hot sauce
  • 1 12 cups all-purpose flour
  • 2 12 teaspoons ground red pepper
  • 1 teaspoon garlic powder
  • 14 teaspoon salt
  • vegetable oil, for frying

Directions

  1. Drain pickles well.
  2. (Don't forget to reserve 2/3 cup of the juice).
  3. Press pickles between paper towels to remove excess moisture.
  4. Combine the pickle juice with egg, 1 TBs flour and hot sauce; stir well and set aside.
  5. Combine 1 1/2 cups flour and next 3 ingredients; stir well.
  6. Dip pickles in egg mixture; dredge in flour mixture.
  7. Pour oil to depth of 1 1/2 inches if using skillet.
  8. Fry coated pickles in hot oil, in batches, for 2 to 3 minutes or until golden, turning once.
  9. Drain on paper towels.
  10. Serve immediately.

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