Cucumber chips with mustard sauce
Votes: 11
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A recipe for chips made with pickled cucumbers and a pretzel crust. Served with mustard sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sauce
- 1 1/4-inch thick slice red onion, finely chopped
- 3 tablespoons hot brown mustard
- 1.5 tbsp yellow mustard
- 3 tablespoons mayonnaise
- 1/2 tsp paprika
- 3/4 tsp garlic powder
- Coarse salt
Cucumbers
- Vegetable oil for deep-frying
- 6 large pickled cucumbers, cut diagonally into 0.6 cm thick slices.
- 2 cups salted mini pretzels
- 2 eggs
- 1/2 cup flour
- Celery salt for sprinkling (optional)
We recommend
Recipes with similar ingredients: pickled cucumber, crackers, eggs, flour, red onion, mustard, mayonnaise, paprika, garlic powder, pretzel
Cooking the dish according to the recipe:
- Prepare the sauce: In a bowl, combine the onion, both types of mustard, mayonnaise, paprika, garlic powder, and salt to taste. Set the sauce aside.
- Prepare the chips: Heat 1/2 inch of vegetable oil in a large skillet over high heat. Gently pat the cucumbers dry with paper towels.
- Place the pretzels in a resealable bag and crush them into coarse crumbs using a rolling pin or heavy skillet. Beat the eggs in a shallow bowl, then pour the flour into another bowl. Dredge the cucumber slices in the flour, shaking off any excess. Dip them in the beaten eggs, then roll them in the pretzel crumbs.
Fry the cucumbers in small batches for 1 minute at a time until golden and crispy. Pat dry with paper towels and sprinkle with celery salt (optional). Serve warm with mustard sauce.
Categories:
Similar recipes
