These perfectly golden fried pickles are simple to make and make the ideal party appetizer. You'll want to use this batter recipe for everything once you've tried it!
Beer Battered Fried Pickles
Although you can make this recipe with water instead of beer, Epicurious explains the advantages of using beer in batters like this.
Finally, using beer helps create a light, extra-crisp batter. This is a result of the beer's mixture of carbon dioxide, foaming agents, and alcohol.
Self-Rising Flour: For a fluffier texture. If necessary, regular flour can be used instead.
Corn Starch: Contributes to the extra-crispy texture.
Beer: Pale ale is a good cold beer.
The Secret to Perfect Fried Pickles
Limit the amount of batter you use to cover the pickles. The batter and the pickle should work well together; you don't want to lose the pickle in a mound of batter.
Make sure to drip off any extra batter by running the pickles along the rim of the batter bowl. Before you fry the pickle, you should be able to clearly see the ridges in it.
Tip: Lifting several fried pickles from the oil at once is much simpler with a spider strainer. When it comes to fried food, it will be your best friend.
How to Reheat Fried Pickles
Place fried pickles on a baking sheet and heat them in a 350° oven for 10 to 15 minutes or until thoroughly heated.
- 16 oz. dill pickle chips
- ½ cup self rising flour
- ⅛ cup corn starch
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ½ cup cold beer, pale ale works well
- 1 quart vegetable oil
- Dry each side of the pickles on paper towels, they’ll cling onto the batter this way.
- Whisk the dry ingredients together, then add in the cold beer. Stir to combine, lumps in the batter are fine.
- Place the batter in the fridge while the oil heats up.
- Use an oil thermometer and heat 2 inches of oil in a dutch oven to 375 degrees. It’s important for the temperature to be exact. A deep fryer may also be used.
- Once heated, fry the pickles in batches. Place about 8 pickles into the batter. Pick them up one at a time and use the rim of the bowl to rid each one of excess batter, you want a thin coating and need to be able to see the ridges in the pickle.
- Use a spider strainer to carefully lower the pickles into the heated oil. Fry for about 1 ½ minutes, until golden. Use the spider strainer to remove and place on a paper towel-lined plate. Repeat until all pickles are fried.
- Serve with Ranch or Chipotle Ranch Dressing, ketchup, or sriracha mayo, or homemade Comeback Sauce.