BEER-BATTER FRIED PICKLE CHIPS
I had heard all about these at fairs and as appetizers in restaurants, so I thought I would look up how to make them. I mixed a few recipes together, and this is what I got. We had never had them before, and we really liked them, so we hope you do too! Really easy, and you don't need any special fryer to do it! For a variation, 1 teaspoon Cajun seasoning can be substituted for the salt and pepper in the flour mixture. NOTE: If you use whole pickles, you'll need a 32 oz. jar. If the pickles are pre-sliced, you'll only need a 24 oz. jar (the ingredient listing didn't want to cooperate with me on that one).
Provided by Greeny4444
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also).
- Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine.
- Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep.
- When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips.
- Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter.
- Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown.
- When they're golden, remove and place on a plate lined with paper towels to drain.
- Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.
Nutrition Facts : Calories 294.2, Fat 1.1, SaturatedFat 0.2, Sodium 3224.6, Carbohydrate 59.2, Fiber 4.4, Sugar 8.2, Protein 8.2
BEER BATTERED FRIED PICKLES
mmmm...I love fried pickles. It's really hard to find them where I live now, but hailing from the south- I knew I had to post this recipe.
Provided by JLBurnell
Categories Lactose Free
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- pat pickles dry with paper towel.
- whisk egg, beer, baking powder, and salt.
- add flour, whisk until smooth.
- Pour oil 1/2" deep into large skillet or dutch oven.
- Heat over med-high ( until oil reaches about 375 degrees).
- Dip pickles into batter, let excess drip off.
- Fry 3-4 minutes until golden brown.
- serve with spicy ranch.
Nutrition Facts : Calories 128, Fat 1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 1147.3, Carbohydrate 22.9, Fiber 1.9, Sugar 1.6, Protein 4.1
BEER BATTER DEEP FRIED DILL PICKLES
This is a recipe I've been using for deep fried pickles for years now.
Provided by Tinita
Categories Appetizers and Snacks
Time 20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
- Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 31.1 g, Fat 4.8 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 313.7 mg, Sugar 0.4 g
BEER-BATTERED KOSHER DILLS
Provided by Food Network
Time 30m
Yield 5 servings
Number Of Ingredients 16
Steps:
- For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve.
- For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
- Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture.
- Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.
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- Start by taking your stacker pickles and laying them on some paper towels to soak up any juice. I let them sit while I work on the beer batter. Also, get your oil heating up in a deep fryer or pan on the stove. You want the oil to be 375 degrees.
- Grab another bowl and add in the remaining flour (1 cup) cornstarch, pepper, onion powder, garlic powder, paprika, creole, and the beer. Stir until lumps are removed. It will be a thicker batter.
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- Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
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#lactose #60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #appetizers #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #free-of-something #low-in-something
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