Pretzel-Crusted Pickle Chips with Mustard Sauce

Ingredients

• 6 large dill pickles sliced
• 2 large eggs 
• 0.5 cup flour all-purpose
• 0.8 teaspoon garlic powder 
• 6 servings kosher salt 
• 3 tablespoons mayonnaise 
• 1.3 inch thick onion diced red finely
• 0.5 teaspoon paprika 
• 2 cups pretzels salted mini
• 3 tablespoons spicy brown mustard 
• 6 servings vegetable oil for frying
• 5.5 tablespoons mustard yellow

Equipment

• bowl
• frying pan
• paper towels
• whisk
• ziploc bags
• rolling pin

Directions

1. Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
2. Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
3. 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.
4. 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.
5. Drain on paper towels and sprinkle with celery salt, if desired.
6. Serve warm with the mustard sauce.
7. Photograph by Yunhee Kim