Prep: 15 min., Fry: 5 min. per batch. Make sure the pickles are dry before dipping into batter; if they are wet, the batter may not stick when the pickles are submerged in oil. Dry pickles between several layers of paper towels.
1 (24-oz.) jar kosher dill pickle spears
1 (10-oz.) box beer batter fry mix
1 (12-oz.) can beer
1/2 teaspoon ground red pepper
How to Make It
Cut pickle spears in half lengthwise; pat dry, pressing between paper towels.
Whisk together fry mix, beer, and red pepper in a large bowl.
Pour oil to a depth of 2 inches into a heavy skillet or Dutch oven; heat over medium-high heat to 360°.
Dip pickles in batter, allowing excess batter to drip off. Fry, in batches, 3 to 5 minutes or until golden, turning occasionally. Drain on paper towels, and serve immediately.
Note: Serve with Dill Pickle Rémoulade, cocktail sauce, Ranch dressing, or ketchup.
Holley's tip: For light and crispy pickles, 360° is the ideal oil temperature. If it's too hot or not hot enough, the spears may burn or retain extra oil.
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