Fried Pickles – Junk Food Post #16

This is Friday and if there is anything I love, it’s to take the weekend off!  So for today’s unResolution Post, I am going to feature one of the people whose ideas made this month happen: Brad. Not only can Brad cook, he can draw.  He had a really cool dry eraser art site until he decided to close shopm but you can still check the site out anyway.  It’s called Dry Mark Art.  Who knows, maybe they’ll bring it back.

Anyway, when asked about his favorite bad for you comfort food, he actually POSTED a recipe.  While we frown on overachieving at Blog Well Done, I think this recipe deserved to be posted.  So here is…

Beer-Battered Fried Pickles

And what can I say, I like this guy’s style!  However, so I don’t feel completely lame, I did throw in a recipe for my favorite spicy ranch dipping sauce.  That’s not too bad?  Right?

Beer-Batter Fried Pickles

2 (16-oz.) jars dill pickle sandwich slices, drain
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 bottle Ranch dressing
2 tablespoons sriracha
1 tablespoon garlic powder
2 teaspoons taco seasoning

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 degrees.

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.

Makes 8 to 10 servings

To make the sauce:

Blend all the ingredients together and mix well.  (Okay, so that was kind of lame.)


  • For testing purposes only, Brad used Vlasic Kosher Dill Stackers.
  • The key to this recipe is dry pickles.  The wet batter won’t stick to pickle juice.
  • Try using Hamburger slices.  They look like potato chips.

Thanks to Mykl Roventine for the image.

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