Firecracker Fried Pickles with Honey-Mustard Dipping Sauce

Allergens

Eggs, Wheat

Ingredients

• 2 cups pickle slices (16 oz) 1 cup all
• purpose flour 2 large eggs 1 cup panko breadcrumbs 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper (adjust to taste) Salt and black pepper, to taste Vegetable oil, for frying Honey
• Mustard Dipping Sauce: 1/3 cup mayonnaise 2 tablespoons yellow mustard 2 tablespoons honey 1 teaspoon apple cider vinegar Salt and black pepper, to taste

Instructions

1. In a shallow dish, whisk together the flour and eggs until smooth.
2. In another shallow dish, combine panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Pat pickle slices dry with paper towels. Dredge each pickle in the flour mixture, then egg, and finally coat with the seasoned panko breadcrumbs. Place coated pickles on a tray.
4. In a deep frying pan or skillet, pour in about 1 inch of vegetable oil and heat to 350°F (175°C). Fry pickles in batches, turning occasionally for even browning, until golden and crispy, approximately 2 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels.
5. For the honey mustard dipping sauce, whisk together mayonnaise, mustard, honey, apple cider vinegar, salt, and black pepper in a small bowl. Serve alongside your sizzling Firecracker Fried Pickles.

Chef’s Insight

Experiment with different pickle types and spices to customize your fried pickles to perfection.

Notes

Make sure to wear gloves while handling the spicy coating to avoid irritation.