Beer Batter Pickles With Spicy Ranch Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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As a pickle lover, these are the best! I know a lot of people hear, Fried Pickles and go yuck-but they really are good. I use the Claussen sandwich slices because they are more crispy than the others. Ingredients:
2 (16 ounce) jars dill pickles, sandwich slices drained |
1 large egg |
1 (12 ounce) can beer |
1 tablespoon baking powder |
1 teaspoon seasoning salt |
1 1/2 cups all-purpose flour |
vegetable oil |
3/4 cup buttermilk |
1/2 cup mayonnaise |
2 tablespoons minced green onions |
1 garlic clove, minced |
1 teaspoon hot sauce |
1/2 teaspoon seasoning salt |
garnish season salt |
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 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. SPICY RANCH DIPPING SAUCE:.
6. Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.
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