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Beer Battered Fried Pickles
Servings:
8
-10 servings
Ingredients
1x
2x
3x
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
Instructions
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