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Beer Batter Pickles With Spicy Ranch Dressing

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“As a pickle lover, these are the best! I know a lot of people hear, "Fried Pickles" and go yuck--but they really are good. I use the Claussen sandwich slices because they are more crispy than the others.”
READY IN:
29mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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 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.
  5. SPICY RANCH DIPPING SAUCE:
  6. Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.

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