Beer-Battered Kosher Dills Recipe

Posted by
Rate It!
Beer-Battered Kosher Dills
Add your photo!
Ingredients
22
Count
Nutrition
13231
Calories
Total time
33
Minutes
Comments Print recipe

Ingredients:

  • 1 (2-inch) piece fresh horseradish
  • 1 lemon, juiced , plus more if necessary
  • 1/2 cup buttermilk
  • 3/4 cup blended oil
  • 1/2 tsp kosher salt
  • 1 tbsp sugar
  • 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • pinch cayenne
  • 1/2 cup buttermilk
  • food network kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell. for recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve.
  2. For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
  3. Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.
  4. *RAW EGG WARNING
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13231.03 Kcal (55396 kJ)
Calories from fat 6770.74 Kcal
% Daily Value*
Total Fat 752.3g 1157%
Cholesterol 38.13mg 13%
Sodium 1242.84mg 52%
Potassium 5544.53mg 118%
Total Carbs 497.64g 166%
Sugars 51.7g 207%
Dietary Fiber 1.17g 5%
Protein 52.61g 105%
Vitamin C 6.2mg 10%
Iron 0.6mg 3%
Calcium 553.2mg 55%
Amount Per 100 g
Calories 235.82 Kcal (987 kJ)
Calories from fat 120.68 Kcal
% Daily Value*
Total Fat 13.41g 1157%
Cholesterol 0.68mg 13%
Sodium 22.15mg 52%
Potassium 98.82mg 118%
Total Carbs 8.87g 166%
Sugars 0.92g 207%
Dietary Fiber 0.02g 5%
Protein 0.94g 105%
Vitamin C 0.1mg 10%
Calcium 9.9mg 55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 327.1
    Points
  • 252
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top