Beer-Battered Kosher Dill Pickle Spears

★★★★★ 1 Review
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

These things are so freaking AWESOME! I LOVE LOVE LOVE these! The dip is really good with them but I also like Ranch with them as well!

serves 5
prep time 30 Min
cook time 5 Min


    beer batter and pickles:
  •   1 c
    all-purpose flour, plus more for dusting
  •   1 Tbsp
  •   1/8 tsp
    baking soda
  •   1/4 tsp
    baking powder
  •   1/2 tsp
    kosher salt
    pinch cracked black pepper
    pinch cayenne
  •   1/2 c
  •   1 c
  •   5
    fresh kosher dill spears
    salt and freshly ground black pepper
    horseradish buttermilk dip:
  •   1
    2 inch piece fresh horseradish
  •   1
    lemon, juiced, plus more if necessary
  •   1/2 c
  •   1 tsp
    dijon mustard
  •   1
    egg yolk
    pinch ground white pepper
  •   1 gal
    peanut oil, for frying

How To Make

  • 1
    For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve.
  • 2
    For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
  • 3
    Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.