Fried Pickles

Crispy and tangy dill pickle chips coated in a beer batter and deep-fried to perfection.

Ingredients

• Dill pickle chips
• 3/4 to 1 cup beer
• 2 eggs
• 1–2 cups flour
• Cholesterol-free oil (for frying)
• Salt and pepper to taste

Method

1. Pour oil in a large skillet until it reaches about 1–2 inches up the side of the pan. Heat oil to 350°F (175°C).
2. Strain the pickle chips in a small colander.
3. In a mixing bowl, whisk egg yolks with 3/4 cup of beer.
4. Season with salt and pepper.
5. Whisk in enough flour to form a smooth batter.
6. If the batter is too thick, add the remaining beer to thin it.
7. Using tongs, dip each pickle chip into the batter and carefully place in the hot oil.
8. Fry for about 2 minutes, flipping halfway through until golden and crisp.
9. Drain on a paper towel–lined plate.
10. Season with salt and serve hot with ranch dressing.