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Ingredients
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Beer Battered Kosher Pickles
Method
Preparation
- 1
Prepare the Pickles
Drain the kosher dill pickles and pat them dry with paper towels to remove excess moisture.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Batter the Pickles
Dip each pickle into the beer batter, ensuring it is fully coated.
- 5
Fry the Pickles
Carefully place the battered pickles into the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- 6
Serve
Serve the beer battered kosher pickles hot with ranch dip on the side.