by The Webmaster
Serves: 8-10 people. Preparation time: 20-30 minutes.
- 2 (16 oz.) Jars of Dill Pickle Slices
- 1 Large Egg
- 1 (12 oz.) Can of Dark Beer
- 1 T. Baking Powder
- 3 C. Vegetable Oil
- 1½ C. All-Purpose Flour
- 2 Quartered Limes
- 1 t. Seasoning Salt
- 1 (10 oz.) Jar Dipping Sauce
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.
