Fried Pickles & Cherry Peppers Recipe
Beer battered dill pickle chips with a kick
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Ingredients
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Pickles and Peppers
Batter
Method
Preparation of Ingredients
- 1
Prepare the Pickles and Peppers
Drain the dill pickle chips and cherry peppers from their brine. Pat them dry with paper towels to ensure the batter adheres properly.
Batter Preparation
- 2
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined.
- 3
Add Beer
Gradually pour in the beer while whisking to create a smooth batter. The batter should be thick enough to coat the back of a spoon.
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Coat and Fry the Pickles and Peppers
Dunk each dill pickle chip and cherry pepper into the batter, ensuring they are fully coated. Carefully place them in the hot oil and fry in batches until golden brown, about 2-3 minutes per side.
- 6
Drain and Serve
Remove the fried pickles and cherry peppers from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.