Appetizer
(Hors d oeuvre
)
Pretzel-crusted pickle chips with mustard sauce
Contributor: Danica Preston
1 3/4 in slice red onion or 1/4 tsp onion powder
3 Tbl spicy brown mustard
1 1/2 Tbl yellow mustard
3 Tbl mayonnaise
1/2 tsp paprika
3/4 tsp garlic powder
6 dill pickles sliced 1/4 inch diagonally
2 cups mini pretzels crushed
2 large eggs
1/2 cup flour
celery salt optional
Sauce
Mix together the onion (or onion powder) mustards, mayo, paprika and garlic powder with a pinch of salt and
set aside.
Slice the pickles, or use hamburger dill chips, pat dry and dredge in flour. Dip in beaten eggs, then in mini
pretzels and fry until golden and crisp about 1 minute. Drain and sprinkle with celery salt if desired.
Enjoy with mustard sauce. Or use the mustard sauce for anything else that sounds good.
Edition: 6