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Beer-Batter Fried Pickles

  • 2 (16-oz.) jars dill pickle sandwich slices, drain
  • 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
  • Spicy Ranch Dipping Sauce

1. Pat pickles dry with paper towels.

2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.

3. 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°.

4. 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.

Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.

Makes 8 to 10 servings

Thanks to Southern Living, JULY 2007

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