The recipe for chips made from breadcrumbs from salted pretzels. Appetizer served with mustard. соусом. 
Photo of the dish: ЮнхиKim Time: 20 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Sauce
- 1 slice of red onion 0.6 cm thick, finely chopped
- 3 tbsp. l spicy brown mustard
- 1.5 tbsp. l yellow mustard
- 3 tbsp. l mayonnaise
- 1/2 tsp paprika
- 3/4 tsp garlic powder
- Coarse salt
Cucumbers
- Deep-frying vegetable oil
- 6 large pickled cucumbers, cut diagonally into slices 0.6 cm thick.
- 2 tbsp. salted mini pretzels
- 2 eggs
- 1/2 tbsp. flour
- Powder celery salt (optional)
Recipes with similar ingredients: pickled cucumber, crackers, eggs, flour, red onion, mustard, mayonnaise, paprika, garlic powder pretzel
Recipe preparation:
- Prepare the sauce: in a bowl, mix the onions, both types mustard, mayonnaise, paprika, garlic powder and salt to taste. Sauce set aside.
- Cook the chips: in a large skillet over high heat Heat 1.2 cm of vegetable oil. Gently dry the cucumbers paper towels.
- Pretzels put in a bag with a closing edge and crumble them into large crumbs using a rolling pin or a heavy frying pan. AT beat the eggs in a shallow bowl, pour the flour into another bowl. Roll the cucumber slices in flour, shaking off the excess, dip in beaten eggs, then roll in crumbled pretzels. In small batches, fry the cucumbers for 1 minute until golden and crisp. Dry on paper towels and sprinkle celery salt (optional). Serve the chips warm with mustard sauce.
