Beer Battered Pickles are so tasty with their crispy goodness! Perfect for a Friday night snack, this recipe is incredibly delicious!
I love pickles and fried pickles are even better with their crispy, golden battered exterior. If you hae ever enjoyed fried pickles you need to try this recipe, its the best fried pickle recipe, in my opinion! If you have never tried them, you need to see what you are missing out on. Often times you can get these at a local restaurant, but I find they are never as good as making my own. My family loves these because they are so awesome. They turn out nice and crispy on the outside and delicious and juicy on the inside. These also have a nice golden color. Great for a weekend snack or appetizer. Also perfect for a game day snack! Add your favorite kind of beer for a batter that tastes amazing when cooked. If you are making these for kids you can use a non alcohol beer of your choice.
You can deep fry the whole pickle, like in the pic above and for that you will need a deep fryer. If you do not have a deep fryer, that’s ok you can still make these. Just slice your pickles up about 1/4 inch thick and fry in a pan on your stove top for about 2 minutes on each side. Either way they turn out super juicy and full of flavor.
Check out the creamy dill ranch sauce recipe below. It goes great with them, it’s the perfect dipping sauce! You can use any dipping sauce you like but I highly recommend the dill ranch because it’s the perfect match. Plain ranch can also be used. You can also top these with some extra salt if you like when they come out of the deep fryer.
If you love pickles you need to check out the Amazing Benefits of Pickle Juice!
Beer Battered Pickles With Dill Ranch Sauce
- 16 medium dill pickles drained
- 1 large egg
- 1 bottle beer
- 1 tbs baking powder
- 1/8 tsp cracked black pepper
- 1/2 cup Ranch
- 1 tsp dried dill
- 1/4 tsp garlic salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp dried dill
- 1 tsp salt
- Place pickles in a strainer drain for 10 minutes.
- In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth.
- In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat.
- Dip flour dredged pickle spears into batter and fry in batches, until golden.
- Drain paper towels and serve with Dill Ranch dipping sauce.
- Mix and let stand at least 30 min for flavors to mix.