Beer for Dinner

• 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

Labels: bakingpowder, eggs, flour, pickles

Posted by Lunar Babe at 10:09 AM | Permalink | Comments | links to this post

(Serves 4-6) 1 large bottle of hamburger dill chips or hamburger ovals, such as Vlasic 1 cup unbleached flour 1 cup yellow cornmeal 1 tablespoon favorite barbecue rub 3 tablespoons yellow prepared mustard 1 cup beer

Preheat 4 to 6 inches of oil in a deep casserole dish, or Dutch oven; bring the heat to 325 degrees.

In a wide, flat bowl, combine the flour and cornmeal, and season with a favorite barbecue rub. In another wide, flat bowl, make a slurry of the mustard and beer.

Dip the pickle slices, several at a time, in the mustard-beer mixture and then in the flour and cornmeal mixture. When coated, place the pickles on a dish until all of them have been dipped and covered.

With a slotted spoon or a frying basket, slip the pickles into the casserole dish, or Dutch oven, 5 or 6 at a time. Cook until the outside batter is browned on both sides, about 30 to 45 seconds; turn with a slotted spoon. Pickles will float to top when done.

Remove the browned pickles to a plate covered with a paper towel, and drain briefly. Serve warm as an appetizer with a bowl of room temperature honey mustard, or mustard-based barbecue sauce in which to dip the pickles. Serve with a tall bottle of icy cold beer. Makes 4 to 6 servings.

Thanks to silive.com

Labels: cornmeal, mustard, pickles

Posted by Steve at 11:13 PM | Permalink | Comments | links to this post