Today is National Pretzel Day and we highly recommend you celebrate with a batch of these Pretzel Crusted Pickle Chips with Mustard Sauce!
For the Sauce:
1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
For the Chips:
Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
2 large eggs
1/2 cup all-purpose flour
Celery salt, for sprinkling (optional)
Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
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. 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. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.
Photo & recipe shared from: http://www.foodnetwork.com/recipes/pretzel-crusted-pickle-chips-with-mustard-sauce-recipe/index.html