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Deep Fried Dill Pickles Recipe

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This recipe for Deep Fried Dill Pickles is from Clan Ormos Cookbook:, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dill pickle chips or spears
1 c beer - I like to use Guinness
2 eggs
1/4 tsp baking powder
salt and pepper to taste
dash of crushed chili pepper if you like it to have some kick
1 1/2 cups of flour (the batter should be thick enough to stick and not too loose so add more flour if needed)
Vegetable oil for frying (2 inches deep if using a pan)
Directions:
Directions:
If using a deep fryer heat oil to 350º F, otherwise bring oil to a light bubble in your saucepan.

Strain pickles and set aside.

Mix the 2 eggs with the beer and add your salt, pepper and chili. Add flour a little at at time until a smooth batter forms. Batter should be thick enough to coat and stick to the pickles and not too runny. If your batter is too thick add a bit more beer, too thin and add some flour.

To help the batter stick you can coat the pickles lightly with flour. Dip each pickle, one at a time, in the batter and then place in the hot oil. Fry pickles for about a minute and then flip over for another one or two until the coating is golden. Remove from the oil and remove excess oil with a paper towel.

These are best served hot with a creamy dipping sauce like Ranch, or a sour cream based sauce.

 

 

 

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