Beer-Batter Fried Pickles

Beer-Batter Fried Pickles

Beer-Batter Fried Pickles


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


Pat pickles dry with paper towels.

Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups 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°.

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.

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