Dill Pickle Slices
INGREDIENTS:
2 pt Sliced dill pickles;
-undrained
1 lg Egg; lightly beaten
1 tb All-purpose flour
1/2 ts Hot sauce
1 1/2 c All-purpose flour
2 1/2 ts Ground red pepper
1 ts Garlic powder
1/2 ts Salt
Vegetable oil
2 pt Sliced dill pickles;
-undrained
1 lg Egg; lightly beaten
1 tb All-purpose flour
1/2 ts Hot sauce
1 1/2 c All-purpose flour
2 1/2 ts Ground red pepper
1 ts Garlic powder
1/2 ts Salt
Vegetable oil
"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."
Drain pickles, reserving 2/3 cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1 Tablespoon flour, and hot sauce; stir well and set aside. Combine 1-1/2 cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture. Pour oil to depth of 1-1/2 inches, if using a skillet. Fry coated pickles in batches, in hot oil (375F) for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately. Yield: about 10-1/2 dozen
Drain pickles, reserving 2/3 cup pickle juice. Press pickles between paper towels to remove excess moisture. Combine 2/3 cup pickle juice, egg, 1 Tablespoon flour, and hot sauce; stir well and set aside. Combine 1-1/2 cups flour and next 3 ingredients; stir well. Dip pickles in egg mixture; dredge in flour mixture. Pour oil to depth of 1-1/2 inches, if using a skillet. Fry coated pickles in batches, in hot oil (375F) for 2 to 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately. Yield: about 10-1/2 dozen