Fried pickels
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INGREDIENTS
- 1/2 jar pickels about 20
- 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon paprika
- 1 egg
- 3/4 cup milk
- 1 teaspoon pepper
- Salt ; to taste
- 1/2-1 cup bread crumbs (panko)
INSTRUCTIONS
Drain the liquid of pickles and strain 15 minutes until no liquid remains. But the wedge pickels are the best because the juices stay in. Combine flour, baking powder, salt, pepper, and paprika in a medium size bowl. Coat each pickel in mix shown above and set aside. Combine the remaining flour- mixture with milk, and egg and a pinch of salt. Mix well until no lumpa remain. Coat each pickel in the batter and shake away the excess. Coat each pickel in bread crumbs. Fry the pickels in a fryer or a pot with hot oil. About 350 degrees.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (512g) | ||
| Recipe Makes: 1 | ||
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| Calories: 505 | ||
| Calories from Fat: 75 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.3g | 11 % | |
| Saturated Fat 4.8g | 24 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 27.8mg | 9 % | |
| Sodium 3818.6mg | 132 % | |
| Potassium 691.5mg | 18 % | |
| Total Carbohydrate 96.7g | 28 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 95.6g | ||
| Protein 14.3g | 20 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 505
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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