Best Beer Battered Fried Pickles Recipes

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BEER-BATTER FRIED PICKLE CHIPS



Beer-Batter Fried Pickle Chips image

I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).

Provided by Greeny4444

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (32 ounce) jar dill pickles, whole or 1 (24 ounce) jar dill pickles, sliced
canola oil (for frying)
2 cups all-purpose flour, divided
1 cup beer (I usually use Shiner Bock)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
  • Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
  • Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
  • When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
  • Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
  • Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
  • When they're golden, remove and place on a plate lined with paper towels to drain.
  • Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.

Nutrition Facts : Calories 294.2, Fat 1.1, SaturatedFat 0.2, Sodium 3224.6, Carbohydrate 59.2, Fiber 4.4, Sugar 8.2, Protein 8.2

BEER BATTERED FRIED PICKLES



Beer Battered Fried Pickles image

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

32 ounces dill pickles, sandwich slices drained
1 large egg
1 (12 ounce) can beer
1 tablespoon baking powder
1 teaspoon season salt
1 1/2 cups flour
vegetable oil

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 BATTER DEEP FRIED DILL PICKLES



Beer Batter Deep Fried Dill Pickles image

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

2 cups vegetable oil for frying
1 (12 fluid ounce) can or bottle beer
1 ½ cups all-purpose flour
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon chili powder
1 pinch seasoned salt
½ (16 ounce) jar dill pickle slices
1 ½ cups all-purpose flour

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 DILL PICKLES



Beer-Battered Dill Pickles image

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

dill pickle
1/2 cup flour
1/2 cup beer
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco sauce
vegetable oil

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

BEER-BATTERED KOSHER DILLS



Beer-Battered Kosher Dills image

Provided by Food Network

Time 30m

Yield 5 servings

Number Of Ingredients 16

1/2 cup buttermilk
1 teaspoon Dijon mustard (such as Maille)
1 egg yolk
One 2-inch piece fresh horseradish, peeled, coarsely chopped
3/4 cup blended oil
Kosher salt and ground white pepper
1 gallon peanut oil, for frying
1 cup all-purpose flour, plus more for dusting
1 tablespoon sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch cayenne
Kosher salt and cracked black pepper
1 cup pilsner-style beer
1/2 cup buttermilk
5 kosher dill spears

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.

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