October 1, 2008

Deep-Fried Pickles with Dipping Sauce


I've now eaten deep-fried pickles three times: once at the Quechee Balloon Festival, a second time this summer while on a three-day Maine excursion with Brenna and Meg as an appetizer (and they were the best part of that meal out), and most recently during Apple Weekend when Bren whipped these up. If you haven't had them, you've got to try them!

1 jar dill pickle spears
vegetable oil for deep frying

Pickle Batter

1/2 C flour
2 T corn starch
1 1/2 t baking powder
generous amount s & p
about 1/3 can Coors Lite

Pat pickles dry. Mix first 4 ingredients together, then add enough beer to make it a pancake-batter-like consistency. Dunk pickles in batter, and deep fry.

Dipping Sauce

about 1/3 C mayonnaise
good shake garlic powder
medium shake chili powder
pinch salt

Mix ingredients. Dip fried pickles and eat.

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