Beer-Batter Fried Pickles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Serve this Alabama-original, fried pickles, at your next barbecue for a fun twist on a favorite condiment. We also tried and loved fried Wickles-brand sweet-hot sliced pickles in this recipe. These Alabama-bred pickles are sold nationwide, but you can also order them from . Ingredients:
2 (16-oz.) jars dill pickle sandwich slices, drained |
1 large egg |
1 (12-oz.) can beer |
1 tablespoon baking powder |
1 teaspoon seasoned salt |
1 1/2 cups all-purpose flour |
vegetable oil |
spicy ranch dipping sauce |
Directions:
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. 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°.
4. 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 immediately with Spicy Ranch Dipping Sauce.
5. Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.
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