2 - 16 oz jars dill pickle sandwich slices, drained
1 lg egg
1 - 12oz can beer
1 T baking powder
1 tsp salt
1 - 1/2 cup all-purpose flour
vegetable oil
spicy ranch dipping sauce
Instructions
Use vlswic kosher dill stacfkers in this recipe. Pat pickles dry with paper towels. Whisk together egg, beer, baking powder and salt in a large bowl; add 1 1/2 cups flour and whisk until smooth.
Pour oil to a depth of 1/2 inches into a heavy skillet or dutch oven; heat over medium high heat to 375 degrees.
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.
Originally Submitted
9/15/2008
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