Prep Time: 15 Minutes Fry: 4 Minutes Makes 8 servings
Serve this Alabama-original fried pickles at your next barbecue for a fun twist on a favorite condiment
2 (16-oz.) jars dill pickle sandwich slices, drained
1 large egg
1 (12-oz.) can beer
1 tablespoon baking powder
1 teaspoon seasoned salt
1-1/2 cups all-purpose flour
**Vegetable oil **
Spicy Ranch Dipping Sauce (recipe below)
1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1-1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium-high heat to 375°.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles, in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
I used Vlasic Kosher Dill Stackers.
**Spicy Ranch Dipping Sauce**
Prep Time: 10 Minutes Makes about 1 cup
3/4 cup buttermilk
1/2 cup mayonnaise
2 tablespoons minced green onions
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon seasoned salt
***seasoned salt **
Whisk together first 6 ingredients. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.