Reviewed: May 22, 2012

This batter is very crunchy! But it does lack flavor, just something missing. I tried this with generic brand pickles that were very thickly sliced and I know that was my fault, not the recipe. But I did remove some fried batter from the pickle to tast on its own. This would be a 5 star recipe if someone could figure out how to punch up the flavor. I tried adding more pepper and garlic but it didnt seem to make enough difference. Maybe just frying it in peanut oil would add flavor?

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carlat04

Reviewed: Mar. 18, 2012

Needs more flavor. Makes way too much batter. Batter needs to be thicker.

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kate

Reviewed: Mar. 10, 2012

Batter is a little too runny.

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Bandita

Reviewed: Mar. 4, 2012

I made this recipe, found that beer batter needed a boost other than seasoned salt. beer batter very flour flavored. recommed additional ingredients.

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bbfd2382

Reviewed: Jan. 30, 2012

These are awesome. Makes a lot more batter than needed for half a jar. Used the whole jar and still had batter/flour left over. These were crispy and tasty! Messy to make but worth it! Made with the quesadilla jalapeno dip from this site as suggested by another viewer. Yum!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Escondido, California, USA

Reviewed: Jan. 27, 2012

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. :)

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Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 2, 2012

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!!

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Reviewer:

Kelli S

Cooking Level: Intermediate

Home Town: Geary, Oklahoma, USA

Living In: Boonville, Missouri, USA

Reviewed: Jan. 1, 2012

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.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Oct. 6, 2011

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.

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