My son, MO, loves pickles and would do just about anything for them, too! Family members know this and often arrive at the door with jars of Mount Olive brand–his favorite–as a most welcomed gift.
Although MO loves to eat pickles straight out of the jar, he also loves fried pickles. I don’t make them very often, because–you know–fried food. But I must admit, these beer-battered pickles are pretty hard to say “no” to! Even my health conscience niece was sneaking one or two.
The puffy batter really knocks these fried pickles out of the ballpark.
And, of course, I used my baby Dutch Oven to fry the pickles up, because it is able to maintain the proper oil temperature for frying. Plus, because it is deeper than a skillet, there is much less splatter and mess.
Seriously…they are worth a try!
Here’s what you need:
- 32 ounce jar of sliced dill pickles, drained
- 1 can of beer (12 oz.), any kind
- 1 large egg
- 1 tablespoon baking powder
- 1 1/2 cups all purpose flour
- 1 teaspoon season salt
- Enough vegetable oil for frying
- In a small Dutch Oven, heat the oil on high heat until at 375 degrees. To get to frying temperature, you can put the lid on, but keep an eye on it. Frying can be dangerous, so please exercise caution.
- Drain the pickles fully and pat them dry with paper towels.
- Mix together flour, egg, beer, baking powder and seasoning salt.
- Drop the pickle slices in the batter and make sure each side is coated with the batter.
- When the oil has reached frying temperature, drop the battered slices individually in the hot oil. Be careful not to overcrowd the pan. As the slices cook, flip them over. Each slice will puff, so give room for that. Fry until golden brown.
- Drain and cool on a paper towel lined plate.
- Serve plain or with your favorite fry sauce.