Beer-Battered Kosher Dills

Name: Beer-Battered Kosher Dills
Ingredients: 1(2-inch) piece fresh horseradish; 1 lemon, juiced, plus more if necessary; 1/2 cup buttermilk; 1 teaspoon Dijon mustard (recommended: Maille); 1 egg yolk*; 3/4 cup blended oil; 1/2 teaspoon kosher salt; Pinch ground white pepper; 1 gallon peanut oil, for frying; 1 cup all-purpose flour, plus more for dusting; 1 tablespoon sugar; 1/8 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon kosher salt; Pinch cracked black pepper; Pinch cayenne; 1/2 cup buttermilk; 1 cup pilsner-style beer; 5 fresh kosher dill spears; Salt and freshly ground black pepper; Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with inta; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any represen

Beer-Battered Kosher Dills was pinched from <a href="http://www.foodnetwork.com/recipes/beer-battered-kosher-dills-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1(2-inch) piece fresh horseradish

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1 lemon, juiced, plus more if necessary

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1/2 cup buttermilk

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1 teaspoon Dijon mustard (recommended: Maille)

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1 egg yolk*

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3/4 cup blended oil

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1/2 teaspoon kosher salt

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Pinch ground white pepper

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1 gallon peanut oil, for frying

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1 cup all-purpose flour, plus more for dusting

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1 tablespoon sugar

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1/8 teaspoon baking soda

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1/4 teaspoon baking powder

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1/2 teaspoon kosher salt

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Pinch cracked black pepper

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Pinch cayenne

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1/2 cup buttermilk

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1 cup pilsner-style beer

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5 fresh kosher dill spears

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Salt and freshly ground black pepper

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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with inta

•

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any represen

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