Ingredients
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-
1/2
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1/2
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1
-
1
-
1
-
1
-
2
-
3
-
-
-
-
-
-
Directions
Beer-Battered Dill Pickles, My dad loves these So this is for you Pops , I followed the recipe exactly and both DH and I enjoyed them tremendously I especially enjoy the beer batter (vs egg) because I have several vegetarian friends and I%u2019m always looking for fun recipes to cook and serve to be enjoyed by everyone I might try adding just a tad more beer (up to cup) next time, but the original recipe worked fine for me , The ratio for flour:beer is not correct in this recipe As written you get a paste rather than a batter used 1/2 c beer for the 1/2 c flour which worked a bit better Also, this batter is excessively spicy as written In the first batch I did, I only used about 1/2 tsp (NOT T) of cayenne pepper because I ran out I still thought it was too spicy, but not everyone complained so when I made another 1/2 batch for more pickles I kept that ratio of cayenne Next time I will dry the pickles very well, maybe even overnight, before battering – the batter was sliding off in the oil I will also stick to 1/8 thick slices (my husband had bought spears and presliced and I thought they were too pickley) The flavor is enticing, and my husband wants me to do this again, so I will continue to tweak I had only had breaded fried pickles before
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Steps
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1
Done
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Slice Dill Pickles to Approximately 1/8" Thickness. |
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2
Done
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Mix Remaining Ingredients. |
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3
Done
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Dip Pickle Slices in Batter and Quick Fry at 375 Degrees in Oil (2 Inches Deep) Until the Pickle Slices Float to the Top, or About 4 Minutes. |
