BEER BATTER PICKLES WITH SPICY RANCH DRESSING
As a pickle lover, these are the best! I know a lot of people hear, "Fried Pickles" and go yuck--but they really are good. I use the Claussen sandwich slices because they are more crispy than the others.
Provided by FloridaGrl
Categories Lunch/Snacks
Time 29m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Pat pickles dry with paper towels.
- Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
- Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
- Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles,in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
- SPICY RANCH DIPPING SAUCE:.
- Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.
Nutrition Facts : Calories 195.6, Fat 6.1, SaturatedFat 1.1, Cholesterol 28, Sodium 1291.7, Carbohydrate 27.7, Fiber 1.9, Sugar 3.7, Protein 5
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