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Beer-Battered Fried Pickles. Hanukkah food ideas

Beer-Battered Fried Pickles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Makes 6 servings

Ingredients

  • 1 16 oz jar dill pickle spears, drained and patted dry
  • 1 cup all-purpose flour divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup cold beer or sparkling water for non-alcoholic
  • vegetable oil for frying
  • 1/2 cup ranch or dill dip for serving

Instructions

  • Pat the pickle spears completely dry with paper towels; wet pickles make the batter slide off in the oil.
  • Whisk 3/4 cup of the flour with the garlic powder and paprika, then whisk in the cold beer until the batter coats the back of a spoon.
  • Toss the pickle spears in the remaining 1/4 cup flour to give the batter something to grip.
  • Heat 2 inches of oil in a heavy pot to 375°F.
  • Dip each pickle spear into the batter, letting the excess drip off, then lower gently into the oil.
  • Fry in batches of 5 to 6, about 2 minutes per side, until deep golden and crisp.
  • Drain on a wire rack and serve immediately with ranch or dill dip, while the coating is still audibly crisp.

Good to Know

Make the batter up to an hour ahead and keep it cold; a cold batter fries up crispier than a room-temperature one.