Ingredients for Beer Battered Fried Pickles
- 1 (16 ounce) jar dill pickles
- Egg
- 1 (12 fluid ounce) bottle beer
- Baking Powder
- Season Salt
- 1 cup all-purpose flour
- vegetable oil, for frying
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
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How to Make Beer Battered Fried Pickles
- In a medium bowl, whisk together the beer, flour, cornmeal, salt, pepper, garlic powder, and onion powder until smooth. Let the batter rest for 15 minutes.
- While the batter rests, slice the pickles into spears or rounds (approximately ¼ inch thick). Pat them dry with paper towels to remove excess moisture.
- Heat about ½ inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Dip each pickle slice into the batter, ensuring it's fully coated.
- Carefully place the battered pickles into the hot oil, ensuring not to overcrowd the pan. Fry in batches for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried pickles from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately while hot and crispy. Enjoy with your favorite dipping sauce, such as ranch dressing or remoulade!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
6g
Fat
1g
Carbs
7g
