Beer-Batter Fried Pickles

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Beer-Batter Fried Pickles

Post  justmecookin on Sun Apr 03, 2011 9:37 am

Beer-Batter Fried Pickles

2 (16-oz.) jars dill pickle sandwich slices, drained
1 large egg
1 (12-oz.) can beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1 1/2 cups all-purpose flour
Vegetable oil
Spicy Ranch Dipping Sauce

Pat pickles dry with paper towels. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375.

Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce. Makes 8 to 10 servings

Spicy Ranch Dipping Sauce
3/4 cup buttermilk
1/2 cup mayonnaise
2 tablespoons minced green onions
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon seasoned salt
Garnish: seasoned salt

Whisk together first 6 ingredients. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks. Makes 1 cup.

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