BEER BATTER PICKLES WITH SPICY RANCH DRESSING
As a pickle lover, these are the best! I know a lot of people hear, "Fried Pickles" and go yuck--but they really are good. I use the Claussen sandwich slices because they are more crispy than the others.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 29m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- 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 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.
- SPICY RANCH DIPPING SAUCE:.
- Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.
Nutrition Facts : Calories 195.6, Fat 6.1, SaturatedFat 1.1, Cholesterol 28, Sodium 1291.7, Carbohydrate 27.7, Fiber 1.9, Sugar 3.7, Protein 5
BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl.
- When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds.
- Serve immediately with the Ranch dressing.
- Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.
BEER BATTER DEEP FRIED DILL PICKLES
This is a recipe I've been using for deep fried pickles for years now.
Provided by Tinita
Categories Appetizers and Snacks
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
- Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 31.1 g, Fat 4.8 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 313.7 mg, Sugar 0.4 g
SWEET BEER PICKLES
Make and share this Sweet Beer Pickles recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 pint-sized jars
Number Of Ingredients 12
Steps:
- Thoroughly scrub cucumbers; do not peel. Cut ends from cucumbers and discard. Slice cucumbers thinly, making 4 quarts. In a large non-reacative container (Such as ceramic, glass, stainless steel - not aluminum), combine cucumber, onion, peppers, salt and ice cubes. Let stand at room temperature for 3 hours. Drain. Lightly rinse to remove excess salt and throughly drain again.
- In a large stainless steel or enamel kettle, bring the combined vinegar sugar, mustard seed, celery seed, and turmeric to a boil over medium heat. Add cucumber mixture and return to a boil. Stir in beer and remove from heat. Ladle into hot sterilized jars, leaving about 1/2-inch headspace. Seal with 2-piece lids.
Nutrition Facts : Calories 577.9, Fat 1.5, SaturatedFat 0.2, Sodium 4724.4, Carbohydrate 139, Fiber 2.4, Sugar 130.5, Protein 2.9
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