Fried Pickles Recipe
A heaping pile of crisp pickle chips soaked in beer and battered in our famous breading, served with ranch dressing.
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Ingredients
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Pickles
Batter
Frying
Dipping Sauce
Method
Preparation
- 1
Prepare the Pickles
Drain the pickle chips from the jar and pat them dry with paper towels to remove excess moisture. This will help the batter stick better.
Batter Mixing
- 2
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk together until well mixed. Gradually add the beer to the dry ingredients, stirring until the batter is smooth and free of lumps.
Frying
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and floats to the surface, it's ready.
- 4
Fry the Pickles
Dip each pickle chip into the batter, allowing any excess to drip off. Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crisp.
- 5
Drain and Serve
Using a slotted spoon, remove the fried pickles from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve hot with ranch dressing on the side for dipping.