Beer Batter Pickles With Spicy Ranch Dressing Recipes
BEER BATTER PICKLES WITH SPICY RANCH DRESSING
As a pickle lover, these are the best! I know a lot of people hear, "Fried Pickles" and go yuck--but they really are good. I use the Claussen sandwich slices because they are more crispy than the others.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 29m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 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 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; serve immediately with Spicy Ranch Dipping Sauce.
- SPICY RANCH DIPPING SAUCE:.
- Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.
Nutrition Facts : Calories 195.6, Fat 6.1, SaturatedFat 1.1, Cholesterol 28, Sodium 1291.7, Carbohydrate 27.7, Fiber 1.9, Sugar 3.7, Protein 5
BEER-BATTER FRIED PICKLE CHIPS
I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).
Provided by Greeny4444
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
- Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
- Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
- When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
- Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
- Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
- When they're golden, remove and place on a plate lined with paper towels to drain.
- Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.
Nutrition Facts : Calories 294.2, Fat 1.1, SaturatedFat 0.2, Sodium 3224.6, Carbohydrate 59.2, Fiber 4.4, Sugar 8.2, Protein 8.2
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- 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; serve immediately with Spicy Ranch Dipping Sauce.
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