Pretzel-Crusted Pickle Chips with Mustard Sauce

Name: Pretzel-Crusted Pickle Chips with Mustard Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 6 larges dill pickles, sliced diagonally into 1/4-inch-thick rounds; 2 larges eggs; 118 milliliters all-purpose flour; 1 teaspoons garlic powder; 6 servings Kosher salt; 3 Tbsps mayonnaise; 1 inches thick slice red onion, finely diced; 1 teaspoons paprika; 473 milliliters salted mini pretzels; 3 Tbsps spicy brown mustard; 6 servings Vegetable oil, for frying; 6 Tbsps yellow mustard

The recipe Pretzel-Crusted Pickle Chips with Mustard Sauce could satisfy your Southern craving in about 20 minutes. This dairy free and vegetarian recipe serves 6. This side dish has 236 calories, 7g of protein, and 10g of fat per serving. Head to the store and pick up dill pickles, vegetable oil, thick onion, and a few other things to make it today.

Instructions

Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.

Ingredients you will need

Garlic Powder

Mayonnaise

Paprika

Onion

Sauce

Salt

Equipment you will use

Bowl

Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.

Ingredients you will need

Vegetable Oil

Pickles

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Pretzels

Equipment you will use

Ziploc Bags

Rolling Pin

Frying Pan

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.

Ingredients you will need

Pickles

Pretzels

All Purpose Flour

Egg

Dip

Equipment you will use

Whisk

Bowl

Drain on paper towels and sprinkle with celery salt, if desired.

Ingredients you will need

Celery Salt

Equipment you will use

Paper Towels

Serve warm with the mustard sauce.

Ingredients you will need

Mustard

Sauce

Photograph by Yunhee Kim

Equipment

Ingredients

Servings:

6larges

dill pickles, sliced diagonally into 1/4-inch-thick rounds 2larges

eggs 118milliliters

all-purpose flour 1teaspoons

garlic powder 6servings

Kosher salt 3Tbsps

mayonnaise 1inches

thick slice red onion, finely diced 1teaspoons

paprika 473milliliters

salted mini pretzels 3Tbsps

spicy brown mustard 6servings

Vegetable oil, for frying 6Tbsps

yellow mustard

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Spatlese Riesling. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 56 dollars per bottle.