Lifted from a recent issue of Southern Living
Beer-Batter Fried Pickles
Makes 8 to 10 servings
Prep: 15 min.
Fry: 4 min. per batch
2 (16 oz.) jars dill pickle sandwich slices, drained (Vlasic Kosher Dill Stackers)
1 large egg
1 (12 oz.) bottle beer
1 Tbsp. baking powder
1 tsp. seasoned salt
1-1/2 cups all-purpose flour
Vegetable oil
Spicy Ranch Dipping Sauce (see recipe below)
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1-1/2 cups flour and whisk until smooth.
3. Pour vegetable oil to a depth of 1-1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375 F.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
Spicy Ranch Dipping Sauce
Makes about 1 cup
Prep: 10 min.
3/4 cup buttermilk
1/2 cup mayonaise
2 Tbsp. minced green onions
1 garlic clove, minced
1 tsp. hot sauce
1/2 tsp. seasoned salt
Garnish: seasoned salt
1. Whisk together first 6 ingredients. Garnish, if desired. Store in an airtight container in fridge up to 2 weeks.
Beer-Batter Fried Pickles
Makes 8 to 10 servings
Prep: 15 min.
Fry: 4 min. per batch
2 (16 oz.) jars dill pickle sandwich slices, drained (Vlasic Kosher Dill Stackers)
1 large egg
1 (12 oz.) bottle beer
1 Tbsp. baking powder
1 tsp. seasoned salt
1-1/2 cups all-purpose flour
Vegetable oil
Spicy Ranch Dipping Sauce (see recipe below)
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1-1/2 cups flour and whisk until smooth.
3. Pour vegetable oil to a depth of 1-1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375 F.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
Spicy Ranch Dipping Sauce
Makes about 1 cup
Prep: 10 min.
3/4 cup buttermilk
1/2 cup mayonaise
2 Tbsp. minced green onions
1 garlic clove, minced
1 tsp. hot sauce
1/2 tsp. seasoned salt
Garnish: seasoned salt
1. Whisk together first 6 ingredients. Garnish, if desired. Store in an airtight container in fridge up to 2 weeks.