Fried pickles have always been one of my favorite sports bar snacks. Chip-sized dill pickles, beer-battered, and deep-fried into golden savory bites. Beer = neccesary.
- 1 16 ounce jar dill chip pickles**
- 1 cup IPA, pale ale, or ale of your choice (citrusy, fruity, hoppy IPAs are best)
- 1 cup flour (plus 1/4 cup for dredging)
- 32 ounces vegetable or canola oil (1–2 inches of oil in saucepan for frying)
- 1/2 teaspoon garlic powder
- pinch of paprika
- salt and pepper to taste
Dipping Sauce Ideas
- Ranch dressing
- Ranch + sriracha, to taste
- chipotle mayonnaise
- garlic aioli
- Gently pour beer into a medium bowl, whisk in 1 cup flour until smooth. Add garlic powder, paprika, salt and pepper. Whisk and let sit for 10 minutes while prepping the pickles.
- Place 1/4 cup of flour in a small bowl.
- Drain pickles and dry as best as possible using paper towels. Wet pickles render soggy fried pickles.
- In a medium-sized saucepan bring roughly 1 inch of oil to 365° F. If you don’t have a candy thermometer, place on medium-high heat for 5-7 minutes until oil is hot. You can test a single pickle to see how it cooks. It should fry in about 30-45 seconds.
- Meanwhile, dredge pickles in flour until lightly coated, and then submerge in the beer batter. Let excess drip off and then immediately transfer to the oil. Fry pickles for 30-45 seconds or until golden. As the oil gets hotter, pickles will cook quicker.
- Remove with a fork or slotted spoon and place pickles on a paper-towel-lined plate to drain for 2-3 minutes before serving. Serve with dipping sauces.
Make sure you get dill pickles, not sweet pickles. If you don’t want to use beer, you can substitute with 1 cup of water.
- Serving Size: 5 pickles
- Calories: 97
- Sugar: 0.1g
- Sodium: 430mg
- Fat: 3g
- Saturated Fat: 0.2g
- Carbohydrates: 12.7g
- Fiber: 0.4g
- Protein: 1.5g
- Cholesterol: 0mg
Keywords: fried pickles, beer battered pickles