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Deep Fried Beer Battered Pickles

Oh so moorish when served with Ranch dipping sauce and a frosty glass of beer!!!



  • 1.

    1. Drain pickles and slice into thin slices.

  • 2.

    2. Drench in 1 cup flour set aside.

  • 3.

    3. Combine 3/4 cup flour, cayenne pepper, red pepper,black pepper, garlic salt and salt in bowl and combine well.

  • 4.

    4. Add hot sauce and beer and mix well.

  • 5.

    5. Preheat vegetable oil to 375 degrees

  • 6.

    6. Dip the dredged pickles into beer batter to coat. Deep Fry in hot oil 2-3 minutes or until the pickles begin to float and are a golden brown.

  • 7.

    7. Drain on paper towels and serve immediately with ranch salad dressing as a dipping sauce.


Hot oil can be very dangerous..... use caution and have appropriate safety measures in place.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Deep Fried Beer Battered Pickles.


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