Spicy Pickle Spears Recipe
Dill pickle spears breaded in a spicy beer batter. Served with ranch.
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Ingredients
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Pickles
Spicy Beer Batter
Ranch Dipping Sauce
Method
Preparing Pickles
- 1
Slice the dill pickles into spears. Each pickle should yield about 4 to 6 spears, depending on size.
Making Spicy Beer Batter
- 2
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Slowly whisk in the beer until the batter is smooth and well combined. The batter should be thick enough to coat the back of a spoon.
Preparing Ranch Dipping Sauce
- 4
In a separate bowl, mix together the mayonnaise and sour cream until smooth.
- 5
Add the dried dill, garlic powder, onion powder, salt, black pepper, and milk to the mixture. Stir until well combined, then refrigerate until ready to serve.
Frying Pickle Spears
- 6
Heat oil in a deep fryer or large pot over medium-high heat until it reaches 350°F (175°C).
- 7
Dunk each pickle spear into the spicy beer batter, ensuring it is fully coated.
- 8
Carefully place the battered pickle spears into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes.
- 9
Remove the fried pickle spears with a slotted spoon and place them onto a paper towel-lined plate to drain excess oil.
- 10
Repeat the process until all pickle spears are fried.
Serving
- 11
Arrange the fried pickle spears on a serving platter and serve hot with the ranch dipping sauce on the side.