5/5
(1 Votes)
Ingredients
- 2 (16-oz) jars dill pickle sandwich slices, drained
- 1 large egg
- 1 (12-oz) can beer
- 1 Tbsp baking powder
- 1 tsp seasoned salt
- 1 1/2 cups all-purpose flur
- Vegetable oil
- Spicy Ranch Dipping Sauce
Preparation
Step 1
Pat pickles dry with paper towels. Whisk together egg and next 3 ingredients in a large bowl, add 1 1/2 cups flour, and whisk until smooth. Pour oil to a depth of 1 1/2-inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375 degrees. Dip pickle slices into bater, allowing excess batter to drip off. Frypickles, in atches, 3 to 4 minutes or until golden. Drain and at dry on paper towels; serve immediately with Spiry Ranch Dipping Sauce.