We continue onto Week 6 of College Football, which means another delicious Football bite! This week I give you one of my favorite guilty pleasures-fried pickles! Nothing says let’s watch some football more than beer battered pickles. I remember the first time I tried fried pickles was in my hometown of Columbus, Ohio at The Old Bag of Nails Pub. I about fell out of my chair! Warm, crunchy, beer battered pickles served with a ranch dipping sauce-I was in heaven! I know some of you that have not tried fried pickles think I am crazy for posting this recipe today, but for those of you that have tried them, I bet you are already making plans to try these! 😉 Trust me, you need these at your next tailgate! So go ahead and pour yourself a cold one and sink your teeth into some incredible pickles! 🙂
One Year Ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
Beer Battered Fried Pickles
- 2 (16-oz.) jars dill pickle spears, drained
- 1 large egg
- 1 (12-oz.) bottle beer
- 1 tablespoon baking powder
- 1 teaspoon salt
- Pinch cracked black pepper
- Pinch cayenne
- 1 1/2 cups all-purpose flour
- Vegetable oil
- Ranch for dipping
- Place pickles in a fine mesh strainer set over a bowl to drain for 10 minutes. Than pat pickles dry with paper towels.
- In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and cayenne. 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 to 375°.
- Dip pickle spears into batter and fry in batches, 3 to 4 minutes or until golden. Drain paper towels and serve immediately with ranch dipping sauce.
Yields: 8-10 servings
Source: adapted from Southern Living, July 2007
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Pizza Pretzel Bites
Week Two: Slow Roasted Pulled Pork
Week Three: Mini Corn Dogs
Week Four: Buffalo Chicken Bites
Week Five: Texas Chili