Beer Battered Fried Pickles – crunchy, salty, dill pickles dipped in a light, crisp beer batter coating and fried to perfection. Serve them with a buttermilk parsley dressing for a tasty snack!
- 1 12-ounce can beer
- 1 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 2 20-ounce jars burger slices dill pickles
- 1 cup rice flour
- 3 cups vegetable oil
- 1/2 cup buttermilk
- 3/4 cup mayonnaise
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill weed
- ~ 2 Tablespoons fresh parsley, chopped + additional for garnish
- Remove pickle slices from dry and pat dry with a paper towel. Set aside.
- Heat vegetable oil in dutch oven or large stock pot until it reaches approximately 350°.
- Combine all-purpose flour, pepper, pepper, garlic powder, cayenne pepper, onion powder. Slowly pour in beer while whisking.
- Dip pickles, a few at a time, in batter. Remove and allow excess batter to drip off. Immediately transfer to bowl of rice flour, flip until coated, and let rest on cooling rack until ready to fry. Complete until all pickles are coated.
- Drop pickles into heated oil; do not crowd the pan, you will need to do several batches depending on the size of your pan. Fry pickles for approximately 2-3 minutes per side, until golden brown. Remove and set on cooling rack with a paper towel underneath to soak up excess oil.
- DRESSING: Whisk together buttermilk, mayonnaise, garlic, salt, dill, and parsley.
You can really use any type of pickles you’d like; we like using the burger slices because they’re obviously bigger, but regular slices or even spears will work.
Store dressing in an airtight container; keep refrigerated.
- Category: Appetizer