0/5
(0 Votes)
Ingredients
- Directions:
- 2 (16 oz.) jars dill pickle sandwich slices, drained (They used Vlasic, Kosher Dill Stackers.)
- 1 lg. egg
- 1 (12 oz.) can beer
- 1 T. baking powder
- 1 tea. seasoned salt
- 1 ½ C. all-purpose flour
- Vegetable oil
- Spicy Ranch Dipping Sauce
- ● Pat pickles dry with paper towels.
- ● Whisk together egg and next 3 ingredients in a large bowl; add 1 ½ cups flour and whisk until smooth.
- ● Pour oil to a depth of 1 ½ inches into a large heavy skillet or Dutch oven; heat over medium high heat to 375 degrees.
- ● Dip pickle slices into batter, allowing excess batter to drip off.
- ● Fry pickles, in batches, 3 to 4 minutes or until golden.
- ● Drain and pat dry on paper towels.
- ● Serve immediately with Spicy Ranch Dipping Sauce.
- Spicy Ranch Dipping Sauce
- 1/4 C. buttermilk
- ½ C. mayonnaise
- 2 T. minced green onions
- 1 garlic clove, minced
- 1 tea. hot sauce
- ½ tea. seasoned salt
- Garnish seasoned salt
- ● Whisk together first 6 ingredients.
- ● Garnish, if desired.
- ● Store in airtight containers in refrigerator up to 12 weeks.
Preparation
Step 1
● Store dipping sauin in airtight containers in refrigerator up to 12 weeks.