Gaylord’s Favorite Beer Battered Pickles Recipe
Dill spears, hand-battered & fried, served with ranch.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pickles
Drain the dill pickle spears and pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
- 3
Add Beer
Slowly pour in the beer while whisking until the batter is smooth and well combined. The batter should be thick enough to coat the back of a spoon.
- 4
Heat the Oil
In a deep skillet or fryer, heat the oil to 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles, it’s ready.
- 5
Batter the Pickles
Dip each pickle spear into the batter, coating it completely.
- 6
Fry the Pickles
Carefully place the battered pickles into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown.
- 7
Drain and Serve
Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with ranch dressing on the side.
