Beer-Battered Kosher Dill Pickle Spears

Brandy Bender

By
@MisDisturbed19

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!


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Comments:

Serves:

5

Prep:

30 Min

Cook:

5 Min

Ingredients

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

Directions Step-By-Step

1
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.
2
For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
3
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.