Beer Battered Deep Fried Pickles
Ingredients
- 32 ounces sliced dill pickles, drained
- 1 egg
- 1 can beer (12 ounces)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups flourOil for frying
Instructions
- Directions:Pickle juice can cause problems with runny batter so start by draining the pickles thoroughly, making sure to pat them as dry as you can with paper towels. Then whisk the flour, baking powder, and salt together before adding the egg and beer to the mixture.Heat oil in a shallow skillet to about 375º F (use a candy thermometer to keep track of the temperature), then dip pickles individually in the batter before placing them in the hot oil. Fry for a couple of minutes to a side, then remove from the frying pan and drain on paper towels.