self-rising buttermilk cornmeal or regular cornmeal (if that's all you can find)
kosher dil pickles, quartered lengthwise, patted dry w/ paper towels
all purpose flour
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.
About this Recipe
Course/Dish: Vegetables, Other Side Dishes, Other Appetizers, Other Snacks, Vegetable Appetizers, Dressings
Dietary Needs: Vegetarian