Pickle Spears (6) Recipe
Crisp dill pickles dipped in beer batter with a spicy seasoning.
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Ingredients
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Pickles
Beer Batter
For Frying
Method
Preparation
- 1
Prepare the Pickles
Drain the dill pickles from their brine and pat them dry with paper towels. This ensures that the batter sticks well.
Beer Batter
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Whisk together until well mixed.
- 3
Add Beer and Egg
Pour in the beer and crack the egg into the dry mixture. Stir until the batter is smooth and without lumps. The consistency should be thick enough to coat the pickle spears.
Frying
- 4
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Batter the Pickles
Dip each pickle spear into the beer batter, ensuring they are fully coated. Let any excess batter drip off.
- 6
Fry the Pickles
Carefully place the battered pickle spears into the hot oil in batches, avoiding overcrowding. Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- 7
Drain and Serve
Using a slotted spoon, remove the fried pickles and place them on a plate lined with paper towels to drain excess oil. Serve warm with your favorite dipping sauce.