BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 21 2011

Beer-batter Fried Pickles Recipe

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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
Vegetable oil

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.