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Beer Battered Fried Pickles

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We continue onto Week 6 of College Football, which means another delicious Football bite! This week I give you one of my favorite guilty pleasures-fried pickles! Nothing says let’s watch some football more than beer battered pickles. I remember the first time I tried fried pickles was in my hometown of Columbus, Ohio at The Old Bag of Nails Pub. I about fell out of my chair! Warm, crunchy, beer battered pickles served with a ranch dipping sauce-I was in heaven!

I know some of you that have not tried fried pickles think I am crazy for posting this recipe today, but for those of you that have tried them, I bet you are already making plans to try these! 😉 Trust me, you need these at your next tailgate!

So go ahead and pour yourself a cold one and sink your teeth into some incredible pickles! 🙂

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Beer Battered Fried Pickles

Servings: 8 -10 servings
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  • 2 16-oz. jars dill pickle spears, drained
  • 1 large egg
  • 1 12-oz. bottle beer
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Pinch cracked black pepper
  • Pinch cayenne
  • 1 1/2 cups all-purpose flour
  • Vegetable oil
  • Ranch for dipping

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  • Place pickles in a fine mesh strainer set over a bowl to drain for 10 minutes. Than pat pickles dry with paper towels.
  • In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and cayenne. Add the flour and whisk until smooth.
  • In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat to 375°.
  • Dip pickle spears into batter and fry in batches, 3 to 4 minutes or until golden. Drain paper towels and serve immediately with ranch dipping sauce.
Author: Laura

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Source: adapted from Southern Living, July 2007

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