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
BEER-BATTERED KOSHER DILLS
Provided by Food Network
Time 30m
Yield 5 servings
Number Of Ingredients 16
Steps:
- For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
- For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
- Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
- Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.
FRIED PICKLE SPEARS
These may look like corn dogs, but one tangy, crunchy bite will cure you of that misconception. The spicy mayo dip provides a creamy complement.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F.
- Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
- Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
- Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.
BEER BATTERED FRIED PICKLES
mmmm...I love fried pickles. It's really hard to find them where I live now, but hailing from the south- I knew I had to post this recipe.
Provided by JLBurnell
Categories Lactose Free
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- pat pickles dry with paper towel.
- whisk egg, beer, baking powder, and salt.
- add flour, whisk until smooth.
- Pour oil 1/2" deep into large skillet or dutch oven.
- Heat over med-high ( until oil reaches about 375 degrees).
- Dip pickles into batter, let excess drip off.
- Fry 3-4 minutes until golden brown.
- serve with spicy ranch.
Nutrition Facts : Calories 128, Fat 1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 1147.3, Carbohydrate 22.9, Fiber 1.9, Sugar 1.6, Protein 4.1
BEER-BATTERED KOSHER DILL PICKLE SPEARS
These things are so freaking AWESOME! I LOVE LOVE LOVE these! The dip is really good with them but I also like Ranch with them as well!
Provided by Brandy Bender @MisDisturbed19
Categories Other Appetizers
Number Of Ingredients 21
Steps:
- For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve.
- For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
- Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.
BEER-BATTERED DILL PICKLES
Make and share this Beer-Battered Dill Pickles recipe from Food.com.
Provided by ratherbeswimmin
Categories Lactose Free
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice dill pickles to approximately 1/8" thickness.
- Mix remaining ingredients.
- Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Nutrition Facts : Calories 83, Fat 0.7, SaturatedFat 0.1, Sodium 586, Carbohydrate 15.7, Fiber 1.9, Sugar 0.4, Protein 2.3
TWO-INGREDIENT RANCH KOSHER DILL PICKLE SPEARS
This was all the rave on the internet so I had to give it a shot because it seemed to good to be true. Turns out all you need is a jar of pickles and a packet of ranch salad dressing and you are in for a treat. This is a must for a picnic or backyard BBQ! It doesn't get any easier than this.
Provided by Soup Loving Nicole
Time P1DT5m
Yield 12
Number Of Ingredients 2
Steps:
- Open the jar of pickles and spoon out 3 tablespoons of the pickle juice. Pour in packet of ranch salad dressing mix. Screw lid on and shake until evenly combined.n
- Refrigerate for 24 hours, shaking jar every 8 hours.n
Nutrition Facts : Calories 14.2 calories, Carbohydrate 2.8 g, Sodium 713.6 mg
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