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.