Fried Dill Pickles
by The Webmaster

image Serves: 8-10 people. Preparation time: 20-30 minutes.

Drain the pickle jars and dry the pickle slices on towel paper. The long slices can be cut in half if desired.

In a bowl, whisk the egg, beer, baking powder and salt together. Gradually add the flour and whisk until smooth.

Pour the vegetable oil into a deep heavy skillet to a depth of 1 to 1½ inches. Heat over medium heat until the oil is 375° F. When the oil is ready, using a fork, fully dip a pickle slice into the batter and allow the excess batter to drain off. Fry the pickles in batches to fill the skillet. Use a screen cover to avoid splashing hot oil. Fry both sides until golden brown - about 3 minutes. Drain the fried pickles on towel paper while cooking the next batch.

Use the lime slices as garnish or to add extra flavor. A prepared Spicy Ranch Dipping Sauce or Thousand Island Salad Dressing makes a nice accompaniment and adds to the messiness!


Chef's Notes - This is an Alabama original and a take off on fried green tomatoes. Vlasic Kosher Dill Stackers work well here. Any Spicy/Mild Ranch/Blu Cheese Celery Dipping Sauce or Thousand Island Dressing is great with this.


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