Beer-Battered Fried Pickles
- 20 ounces, fluid Canola Oil
- 2 whole Dill Pickles, Sliced Into 1/2 Inch Rounds
- 2 whole Eggs
- 3/4 cups Beer, Or More As Needed
- 1 pinch Salt And Pepper, to taste
- 2 cups Flour
- Ranch Dressing, To Serve
Pour enough oil in a large skillet so that the oil is about 1-2 inches up the side of the pan. Or use a deep fryer if you have one. Heat the oil to 350 degrees F.
Slice pickles into ½-inch slices. Set aside.
In a mixing bowl, whisk the eggs and beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick, add up to 1/4 cup additional beer to thin the batter.
Using tongs, dip pickles one at a time into the batter and then place in the heated oil. Fry pickles for about 2 minutes, flipping the pickle after about 1 minute.
Place pickles on a plate lined with paper towels and season with salt. Serve with ranch dressing.