Beer-battered pickles make a great quick and tasty party appetizer. Can be enjoyed plain or with a dipping sauce and eaten warm or cold. Maybe not super healthy but darn delicious.
Beer-Batter Fried Pickles
2 cups avocado oil ~or~ vegetable oil (for frying)
1 (12-ounce) bottle beer
1 1/2 cups all-purpose flour
1 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp fine sea salt
1 (16-ounce) jar dill pickles
Prepare pickles. Slice pickles into quarters lengthwise, or desired thickness. Dry off excess liquid on a clean towel and then set aside.
Prepare plate for battered pickles and a drying rack. Place a clean plate nearby for the battered pickles before frying. Place a clean towel over a drying rack or a different plate for the pickles once fried to catch the oil and cool.
Prepare batter. Place about 1/4 cup of flour on a small plate for dredging and set aside. In a medium bowl combine the remaining flour, garlic powder, black pepper and sea salt together; then slowly pour in the beer, stirring until smooth.
Prepare saucepan for frying. In a deep medium-sized saucepan, fill with just enough oil to cover pickles when frying. Heat to medium high heat; you can test for readiness by flicking water off your fingers and if it immediately sizzles the oil is ready for cooking.
Batter the pickles and cook. Using a fork on one end, dredge a pickle through the flour, shaking off excess before dipping into beer batter. Drag off excess batter on the side of the bowl, then dredge quickly through flour again before placing unto a plate. When a few pickles are ready to be fried, place into the hot oil.
Let cook in skillet for approximately 1 minute before carefully flipping with tongs and then cook on the other side for another minute, or until a crispy golden brown.
Dry and cool cooked pickles on a drying rack. Place the cooked pickles onto the drying rack and then repeat battering and frying the rest until all the pickles are battered and cooked.
Pickles can be eaten warm or cold, plain or with a dipping sauce. Enjoy.
Recipe shared by: J. Marshall
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