Beer Batter Deep Fried Pickles with Dill Dip
Not long ago my husband, Cory, and I were at some friends of ours where they served baked battered dill pickles and knew right away we had to try them at home. These easy beer batter deep fried pickles are a great addition to appetizer menus.
Deep Fried Pickles – Flavour
The combination of tart with a crispy batter and a creamy sauce with a spicy kick, is the perfect compliment to any appetizer. These Deep Fried Pickles will quickly become a game night snack favourite, weekend app go-to and unique addition to holiday appetizers.
Deep Fried Pickles – Tips and Tricks
There’s no need for a deep fryer with these Beer Batter Deep Fried Pickles, just fry them in a skillet with cooking oil, drip dry on a rack over a paper towel to sop up any excess oil and serve either warm or cold with dill dip.
I find the best results are when you dry the pickles of excess liquid, dredge the pickles in flour, dip into the beer batter scraping off excess drip batter and quickly place into a hot skillet of oil. The pickles are done when they are crispy golden brown and ready for dipping in complimentary dill sauce, regular or spicy.
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- 1 jar of large (crunchy) dill pickles, quartered lengthwise
- Cooking oil for frying
- Beer Batter...
- 1¼ cup flour
- 1 12 oz beer
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- Flour for dredging
- Dill Dip...
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 1 tsp fresh dill, chopped
- ⅛ tsp of salt
- ⅛ tsp cayenne pepper (optional)
- In a small skillet pour cooking oil, enough to cover the pickles when frying. Heat to medium high heat; you can test for readiness by flicking water off your fingers and if it immediately sizzles the oil is ready for cooking.
- Slice pickles into quarters lengthwise, or desired thickness. Dry off excess liquid on a paper towel and set beside the stove.
- Place about ¼ cup of flour on a small plate for dredging and set beside the stove.
- In a medium bowl, mix beer batter ingredients, with the beer slowly and last, until smooth. Set beside the stove.
- Place a drying rack beside the skillet with paper towel to catch the drips.
- Using a fork on one end, dredge a pickle through the flour, shaking off excess before dipping into beer batter, quickly drag off excess batter on the side of the bowl before placing into the hot oil.
- Let cook in skillet for approximately 1 minute before flipping with tongs and cook on the other side for another 60 seconds, or until crispy golden brown. Place onto the drying rack and repeat until all pickles are cooked.
- In a small bowl, mis dipping sauce ingredients until mixed.
- Serve deep fried pickles warm or cold with dill dip, regular or spicy.