Beer Battered Pickles

Makes 8 to 10 servings

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**
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.
TIP:
I used Vlasic Kosher Dill Stackers.