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    Beer-Batter Fried Pickles

    Source of Recipe

    From "South's Best Butts" 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 picklestry it out on grilled veggies or even as a dipping sauce for smoked chicken wings."

    List of Ingredients

    ◦ 2 (16-ounce) jar dill pickle chips, drained
    ◦ 1 large egg
    ◦ 1 (12-ounce) can beer
    ◦ 1 tablespoon baking powder
    ◦ 1 teaspoon seasoned salt
    ◦ 1 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 1 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:

    ◦ cup (6 ounces) buttermilk
    ◦ cup mayonnaise
    ◦ 2 tablespoons minced scallions
    ◦ 1 clove garlic, minced
    ◦ 1 teaspoon hot sauce
    ◦ teaspoon seasoned salt

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

    Makes about 1 cup

 

 

 


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