Best Beer Battered Kosher Dill Pickle Spears Recipes

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

Ingredients

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 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

Ingredients

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 KOSHER DILL PICKLE SPEARS

Beer-Battered Kosher Dill Pickle Spears image

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

Ingredients

- beer batter and pickles:
1 cup(s) all-purpose flour, plus more for dusting
1 tablespoon(s) sugar
1/8 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) kosher salt
- pinch cracked black pepper
- pinch cayenne
1/2 cup(s) buttermilk
1 cup(s) beer
5 - fresh kosher dill spears
- salt and freshly ground black pepper
- -----------------------------------------------------
- horseradish buttermilk dip:
1 - 2 inch piece fresh horseradish
1 - lemon, juiced, plus more if necessary
1/2 cup(s) buttermilk
1 teaspoon(s) dijon mustard
1 - egg yolk
- pinch ground white pepper
1 gallon peanut oil, for frying

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.