fried pickle spears

Name: Fried Pickle Spears
Yield: 16
Ingredients: 1/2 cup(s) 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 cup(s) all purpose flour; 1 cup(s) cornstarch; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) cayenne pepper; 1 bottle(s) beer, cold; 3 quart(s) peanut oil vegetable oil; - ranch dressing or garlic dressing

(2 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmm!

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(2 ratings)

yield 16 pickles

Ingredients For fried pickle spears

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

cornstarch
2 tsp

baking powder
1 tsp

salt
1/2 tsp

cayenne pepper
1 bottle

beer, cold
3 qt

peanut oil vegetable oil
ranch dressing or garlic dressing

How To Make fried pickle spears

1
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.

2
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.
3
Serve with either ranch or garlic dressing.
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