Pickled Paw Prints Recipe
Seasoned fried dill pickle chips served with a creamy smoked tomato horseradish sauce.
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Ingredients
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Pickled Dill Chips
Creamy Smoked Tomato Horseradish Sauce
Method
Pickled Dill Chips Preparation
- 1
Prepare the Coating
In a large bowl, combine flour, cornmeal, salt, black pepper, and paprika. Mix well and set aside.
- 2
Prepare the Wet Mixture
In another bowl, whisk together eggs and buttermilk until smooth.
- 3
Coat the Pickles
Dip each dill pickle slice into the wet mixture, allowing excess to drip off, then dredge in the dry coating mixture until fully coated. Place coated pickles on a plate or baking sheet.
- 4
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Carefully add the coated pickle slices to the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Creamy Smoked Tomato Horseradish Sauce Preparation
- 6
Combine Ingredients
In a medium bowl, combine mayonnaise, smoked paprika, horseradish sauce, drained diced tomatoes, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
- 7
Chill the Sauce
Cover the sauce and refrigerate for at least 30 minutes to allow the flavors to meld.
