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Fried Pickle Spears

Kimmi Knippel (Sweet_Memories)



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★★★★★ 2 votes
16 pickles


1/2 c
self-rising buttermilk cornmeal or regular cornmeal (if that's all you can find)
4 whole
kosher dil pickles, quartered lengthwise, patted dry w/ paper towels
1 c
all purpose flour
1 c
2 tsp
baking powder
1 tsp
1/2 tsp
cayenne pepper
1 bottle
beer, cold
3 qt
peanut oil vegetable oil
ranch dressing or garlic dressing


1Place cornmeal in shallow dish. Dredge pickle spears in cornmeal & transfer to plate. Combine flour, cornstarch, baking powder, salt & cayenne in a large bowl. Slowly whisk in beer until smooth.

2Heat oil in large dutch oven over medium high heat until 350 degrees F (or use deep fryer). Rewhisk batter. Transfer 1/2 of pickles to batter. One at a time, remove pickles from batter (allowing excess to drip back into bowl) & fry in hot oil until golden brown, 2 - 3 minutes. Drain pickles on wire rack set in rimmed baking sheet. Repeat with remaining pickles.

3Serve with either ranch or garlic dressing.