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Deep Fried Pickles with Peppercorn Ranch Dressing

For my friend and co-worker Jerry Katz, who was itching for a recipe on National Pickle Day. There isn’t much else to do in Opelika, AL I guess other than celebrate obscure holidays. Enjoy – they are delicious!

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Deep Fried Pickles with Peppercorn Ranch Dressing

I was introduced to deep fried pickles in the Southern U.S. I know, they sound odd at first – but they are addictively delicious. Served with a great dip, I couldn’t make them as quick as they were being eaten.
Ingredients:

1 litre¬†jar of Bick’s Yum Yum Pickles
Don’t Leave Home Without It Dry Rub
1/2 cups flour
1 egg yolk
1/2 cup beer
Pinch of baking powder
Vegetable oil for frying
1/2 cup Peppercorn Ranch dressing, for serving
Preparation:
  1. Preheat the fryer. Dry the pickles chips with paper towel. Season with a sprinkling of dry rub.
  2. In a small bowl season flour with 2 tablespoons dry rub. In another mixing bowl, whisk the yolks and 1/4 cup of the beer. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.
  3. Dredge the pickles in the seasoned flour and then in the batter, letting the excess drip off. Gently lay the pickle chips in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the pickles from the oil and drain on a paper-lined plate.
  4. Season the pickle chips with dry rub and serve with Peppercorn Ranch Dressing.