Ingredients :
- 1 dill pickles (I only use the always refrigerated Claussen dill pickles, the halves are best)
- 1 1/3 cup all-purpose flour
- 2 tsp season salt (more or less to taste)
- 3/4 tsp cayenne pepper (more, less, or omit to taste)
- 1 tsp baking powder
- 1 cup beer of choice
- 2 large eggs
- 2 tbsp vegetable oil
- vegetable oil for frying
Method :
- Drain the juice from the pickles. Slice pickles to desired thickness. I slice mine about 1/4 of an inch. Dry slices as much as possible with a paper towel.
- Preheat oil (at least an inch deep) to 375˚ (I use an electric skillet). While oil is heating, prepare batter.
- Combine flour, season salt, cayenne pepper, and baking powder in a pie pan or other shallow dish.
- Whisk together the beer, eggs, and oil in another pie plate or shallow dish.
- When oil has reached 375˚, begin soaking many pickle slices into liquid mixture.
- After soaking pickles in beer mixture, dredge slices in flour mixture.
- Carefully drop pickle slices into hot oil. Fry until golden brown. Remove from grease and set on paper towels on a plate.
- Serve hot with your favorite dipping sauce. I don"t use any. They"re that good!
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