Recipe by Tinita
"This is a recipe I've been using for deep fried pickles for years now."
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vegetable oil for frying
1 (12 fluid ounce) can or bottle
1 1/2 cups
ground black pepper
1/2 (16 ounce) jar
dill pickle slices
These are unbelievably good. I fell in love with fried pickles at the AllRecipes Southern Round up in Florida. I never thought that I would be able to make these better than the ones that I had there but this recipe does it. I was a little worried when reading the recipe beccause I always dredged my food in the flour first, then in the beer batter. This recipe calls for just the opposite. So, I compromised, I dredged in the flour then in the batter and then again in the flour. I cannot believe how crispy this batter was. Even after sitting on the table for 30 minutes or so the breading was incredibly crisp. I am going to try using this recipe on fish and shrimp to see if it will remain crisp. This is definitely my go to fried pickle recip from now on. Thank you so much for posting.
Needs more flavor. Makes way too much batter. Batter needs to be thicker.
Oh yeah, these were FANTASTIC! The batter was wonderfully crisp and delicious! Made as written and feel it's perfect as is. My only criticism is that there was too much batter for the amount of pickles specified. I had more pickles than called for and I still had some batter left. This would be a great batter for lots of different items. Served these w/ 'Quesidilla Jalapeno Spread' from here for dipping...Perfect match! My dad, who doesn't care for pickles (or fried food, lol) stopped by and I convinced him to try one...he ended up eating a few more than one, lol, and said that they had very good flavor and crunch. I will def. be making these again! Thanks for sharing. :)
Made these at my local bar (easier to use their fryer than do at home). They disappeared like smoke. I use a little less flour (1 bottle beer to 1 cup flour) to make a slightly thinner batter, as I like to use sandwhich slices (stackers) as opposed to quarters.
I love fried pickles but thought I'd never be able to make them...Well I was wrong! These are superb! Once the pickles are coated in the batter, they're a little slippery trying to get coated with flour, but it can be done! These are amazing - I highly recommend them and will DEFINITELY make again!!
ok, I use allrecipes ALL THE TIME in my kitchen and i often enjoy the results, but have yet to leave a review, but I felt I HAD to throw my 2 cents in on this particular recipe, I followed the recipe to a T and it was FANTASTIC i started out with 1/2 a jar as it said but after tasting one my boyfriend and i just went ahead and made the whole jar, they were wonderful,crispy,tangy and dipped in a little ranch dressing PERFECT, this is absolutely my new guilty pleasure craving, even just writing the review I'm wondering if i have the ingredients in the kitchen to make another batch :) wonderful job and thank you for sharing.
These are good Tinita, thank you. But I still prefer my simpler version of this. Equal parts beer and flour and seasonings of choice. Mix and let sit for 10 minutes or so. This creates a tempura like batter. Also, to make it less messy and easier, you can lightly dredge your pickles in cornstarch prior to dipping in batter.
Batter is a little too runny.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Batter Deep Fried Dill Pickles
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 44
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