Beer Batter Fried Pickles with Two Dipping Sauces Recipe
Fun served as appetizers, or to accompany bbq and grilled foods.
Ingredients
- 1 cup AP flour
- 1 cup cornmeal
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup beer
- 1 beaten egg
- 16 oz. dill hamburger chips, drained
- veggie oil
- Ranch Sauce: one packet Hidden Valley Ranch Dressing made with mayo and buttermilk.
- Sauce #2:
- 1 cup mayo
- 2 tbs. chopped parsley
- 2 tbs. scallions
- 1 tbs. lemon juice
- 1/8 tsp. salt
- 1 1/2 tbs. tomato paster
- Tabasco and ground pepper to taste.
Directions
- Prepare the dipping sauces in advance.
- Combine first 6 ingredients in a mixing bowl.
- Drain and dry the pickles with paper towels.
- Heat 1 inch of oil (medium high heat) in a skillet.
- Dip the pickles in the batter and fry in batches until golden brown.
- Serve with room temp sauces.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 213 | 72% |
| Total Fat 24.16g | 30% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 483mg | 20% |
| Potassium 59mg | 2% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.55g | 0% |
| Protein 2.28g | 4% |
