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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Coating the pickle chips might be tricky, but these tangy, addictive munchies are well worth the effort. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 cups flour |
1 tablespoon garlic powder |
1 tablespoon salt |
1 tablespoon sweet paprika |
1 1/2 teaspoons cayenne pepper |
1 1/2 teaspoons sugar |
4 large eggs |
vegetable oil, for frying |
16 ounces bread and butter pickles, drained |
Directions:
1. In a wide, shallow dish, whisk together the flour, garlic powder, salt, paprika, cayenne and sugar. In another wide, shallow dish, lightly beat the eggs.
2. Fill a large pot with enough oil to reach a depth of 2-inches and heat over medium-high heat until it registers 350 on a deep fat thermometer. Working in batches, toss the pickles in the flour mixture, pressing to adhere. Shake off any excess flour, then toss gently in the eggs to coat. Coat with the flour mixture again. Shake off any excess flour, then add to the oil. Fry, turning occasionally after the pickles rise to the top, until browned, 8-9 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately.
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