Gaylord’s Favorite Beer Battered Pickles Spears 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.
- 2
Make the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined.
- 3
Heat the Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Pickles
Dip each pickle spear into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown.
- 5
Drain and Serve
Remove the fried pickles with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with ranch dressing on the side.
