Ingredients

The following ingredients have 4 Servings
  • 1 (16-ounce) jar dill pickle chips, (drained)
  • 1 large egg
  • 1 (12-ounce) beer, (I used Guiness)
  • 1 tablespoon baking powder
  • 1 teaspoon seasoned salt
  • 1 1/2 cups all-purpose flour
  • Vegetable oil
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 tablespoon Ranch seasoning
  • 1/4 teaspoon cayenne pepper

Instruction

  • Pat the pickles dry with paper towels.
  • In a medium bowl, whisk together the egg, beer, baking powder, and seasoned salt.
  • Whisk in flour.
  • Pour about 1 1/2 inches of oil into a Dutch oven. Heat oil to 375 degrees. A thermometer is helpful for this.
  • Dip the pickle slices in the batter and fry about 6 to 8 at a time until golden brown on both sides. They will only take about 3 minutes to cook. Remove with a slotted spoon to a paper towel-lined plate.
  • In a small bowl, mix together all Ranch dip ingredients.