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 | 1 jar Bick’s® Baby Dills - Garlic
or Bick’s® Baby Dills - 50% Less Salt
2 eggs
1 1/2 cups
(375 mL)
seasoned bread crumbs
1 tsp
(5 mL)
garlic powder
2 tsp
(10 mL)
cayenne pepper (or to taste)
1 tsp
(5 mL)
black pepper
Oil for deep frying
Dip:
½ cup
(125 mL)
Bick’s® Zesty Onion Relish
½ cup
(125 mL)
sour cream
| | 1.
Preheat oil in deep fryer to 375ºF (190ºC). Drain and rinse pickles, cut into quarters lengthwise and pat dry. Lightly mix eggs in small bowl with fork, until frothy. Combine bread crumbs and seasonings in separate bowl.
2.
Dip each pickle stick in egg, then in breadcrumb mixture. Fry in small batches, 45 – 60 seconds, until golden brown and crispy. Serve with dip.
3.
Dip: Combine ingredients in small bowl.
| | | Preparation Time: 30 minutes
Cooking Time: 1 minute per batch
Makes: 10 servings
Tip:
1.
For a thicker coating, dip in egg, then breadcrumbs, then egg and breadcrumbs again. Cook as directed.
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