Fried Pickle Spears
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|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|
|2 tsp||baking powder|
|1/2 tsp||cayenne pepper|
|1 bottle||beer, cold|
|3 qt||peanut oil vegetable oil|
|ranch dressing or garlic dressing|
Place 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.
Heat 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.
Serve with either ranch or garlic dressing.