Monday, March 15, 2010
How fitting to have fried pickles on the pickled pear! These turned out pretty tasty. I will definitely be making these again. I hope you enjoy them as much as we did.
1 large jar sandwich sliced dill pickles
1 large egg
1 (20 oz) can/bottle beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1 teaspoon dill
2 cups flour
Vegetable oil (for frying)
Pat pickles dry with paper towels. Whisk together egg, beer, baking powder, salt and dill in a large bowl. Add flour and whisk until smooth. (I had to add a bit more flour to make the batter thicker. It was too runny and I wanted a nice thick coat of batter on the pickles)
Pour 1 1/2 inches of oil into a skillet or dutch oven. Heat over medium high heat to 375 degrees. Dip pickles into batter, allowing excess to drip off. Fry pickles in batches 3 to 4 minutes or until golden brown turning half way through cooking. Drain fried pickles on paper towels and serve immediately.
We dipped the pickles in home made ranch dressing (which I highly recommend)Just use the recipe on the hidden valley ranch dressing packet. Yum-o