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Beer-Batter Fried Pickles

Source of Recipe

From "South's Best Butt's" by Matt Moore


Recipe Introduction

Simple and delicious, this quick-fry method turns out a slew of pickles to serve hungry guests in no time. The spicy ranch dipping sauce ain't just for pickles — try it out on grilled veggies or even as a dipping sauce for smoked chicken wings.

List of Ingredients

◦  2 (16-ounce) jars dill pickle chips, drained
◦  1 large egg
◦  1 (12-ounce) can beer
◦  1 tablespoon baking powder
◦  1 teaspoon seasoned salt
◦  1½ cups all-purpose flour
◦  Vegetable oil
◦  Spicy Ranch Dipping Sauce


Recipe

Pat the pickles dry with paper towels.
Whisk together the egg and next three ingredients in a large bowl; add the flour, and whisk until smooth.

Pour the oil to a depth of 1½ inches into a large heavy skillet or Dutch oven; heat over medium-high to 375° F.

Dip the pickle slices into the batter, allowing excess batter to drip off. Fry the pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with the Spicy Ranch Dipping Sauce.


Serves 8 to 10



Spicy Ranch Dipping Sauce:

◦  ¾ cup buttermilk
◦  ½ cup mayonnaise
◦  2 tablespoons minced scallions
◦  1 clove garlic, minced
◦  1 teaspoon hot sauce
◦  ½ teaspoon seasoned salt

Whisk together all the ingredients. Store in an airtight container in refrigerator up to 2 weeks.


Makes about 1 cup