BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 21 2011
Beer-batter Fried Pickles Recipe
1 large egg
1 1/2 c all-purpose flour
2 (16-oz.) jars dill pickle sandwich slices, drained
1 tbsp baking powder
1 tsp seasoned salt
1 can beer
Pat pickles dry with paper towels.
Whisk together egg and next 3 ingredients In a large bowl; add 1 1/2 c flour, and whisk until smooth.
Pour oil to a depth of 1 1/2 inches into a large 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 as soon as possible with Ranch Dipping Sauce.