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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 pickles�try 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