Tempura Dill Pickles

Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 370°.

Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.)

Dip pickles into batter, letting excess drip off.

Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels, and serve immediately.