16 dill pickle spears, drained
Beer Batter>>
1 egg
1 (12-oz.) bottle beer
1 tablespoon baking powder
1 teaspoon salt
Pinch cracked black pepper
1/2 tsp dried dill
1 1/2 cups all-purpose flour
Directions:
Place pickles in a strainer drain for 10 minutes.
Dredging Flour>>>
1/2 cup flour
1/2 tsp dried dill
1/2 tsp seasoning salt
Mix and coat drained pickles.
In a large bowl, whisk together the egg, beer, baking powder, salt, pepper, and dill. Add the flour and whisk until smooth.
In a large sauce pan, pour oil to a depth of 1 1/2 inches and heat over medium-high heat .
Dip flour dredged pickle spears into batter and fry in batches, until golden. Drain paper towels and serve with Dill Ranch dipping sauce.
Dill Ranch>>>
1/2 cup Ranch
1 tsp dried Dill
1/4 tsp garlic salt
Mix and let stand at least 30 min for flavors to mix.
Enjoy!!!
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