Monday, July 5, 2010
I've got a Pickle, Hey, Hey, Hey, Hey!
For my first time making fried pickles, I think they came out pretty good. The only minor snag that I ran into was that at 1/8” slices, my pickle chips were just a little too thin for frying. To avoid holes and to get more substance within your fritter, I would fatten up the slices to at least ¼”. The batter emerged from the depths of the bubbling grease light and airy, receiving some of its flavor and puff from the beer bubbles. With a little kick from the hot sauce, the ranch dip adds another layer of tastiness to the sweet and sour pickles. Fry some up for a fun snack, appetizer, or side!
Recipe adapted from Southern Living, July, 2007.
Beer Battered Fried Pickles with Ranch Dipping Sauce
- 2 cups pickle chips
- 1 egg
- 1, 12 oz can beer
- 1 Tbs baking power
- 2 cups AP flour
- Salt and pepper
- ½ tsp mustard powder
- ½ tsp paprika
- Vegetable oil for frying
• Heat oil to 350 degrees in a fryer, heavy skillet, or Dutch oven.
• Mix all ingredients except for pickles in a bowl. Batter each pickle chip individually and fry until golden.
Ranch Dipping Sauce:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 Tbs Hot Sauce (such as Frank’s Red Hot)
- 1 Tbs apple cider vinegar
- 1 clove garlic, minced
- 2 green onions, thinly sliced