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Thursday, April 14

Beer-batter fried pickles with spicy ranch sauce

Pickles pictured with fried catfish and hushpuppies
Pickles, dill, sandwich slice, drained, dried
32 ounces
1 large
12 ounces
Baking powder
1 tablespoon
Salt, seasoned
1 teaspoon
Flour, all-purpose
1 ½ cups
Peanut oil

¾ cup
½ cup
Green onions, minced
2 tablespoons
Garlic, minced
1 clove
Hot sauce
1 teaspoon
Salt, seasoned
½ teaspoon
  1. Whisk together the egg, beer, baking powder and salt. 
  2. Gradually add flour, whisking until smooth. 
  3. Heat oil to 375°F. 
  4. Whisk together all the sauce ingredients, and garnish with seasoned salt; set aside.
  5. Dip the pickle slices into the batter, allowing excess to drip off. 
  6. Fry the pickles, in batches, 3 to 4 minutes or until golden. 
  7. Drain and pat dry on paper towels; serve immediately with sauce.

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