Beer Battered Fried Pickles with Buttermilk Dill Sauce

A bonafide pickle fiend I've eaten a million different types of pickles. As soon as I could talk I learned how to spell pickle and cookie frontwards and back. If there was a pickle in the room, I found it. Over the years I've even fallen in love with pickling my own goodies. Cucumbers are one of the more difficult things to find for pickling. A jar of pickling cucumbers runs around $12, a jar of pickles cost $5. So what to do, what to do? You don't discriminate! There is no such thing as a bad pickle silly! For this grand event I grabbed my favorite crunchy deli pickle and some beer for batter. There is a saying, "everything in moderation." Well  even moderation in moderation is the key to a balanced life. A basic beer batter, some flour and pickles and you have something salty, sour and slightly sweet. The dipping sauce a simple combination of sour cream, buttermilk and dill. A world away from fried pickles I've had in the past. Although I only whip up a few at a time it is a really great treat. Can a pickle actually get better? You betcha! 

Beer Battered Fried Pickles

This batter is a pretty small batch. We have beer on tap so odd amounts work fine for me. If you want to double it you can use one 12 ounce beer. (Or simply find something to do with the remaining beer. Ho Hum? What to do with that beer?) You can batter fish, chicken or whatever, made with good old American Sam Adams there is a nice and mild sweet-ish hoppy flavor to the airy batter. Using only egg white, and part corn starch makes for crisper goodies. For a real kick use stout! When frying things that are battered I find that using a cast iron dutch oven or skillet works better than the fryer. Even with the tenderest of care I end up with batter stuck in my baskets and it annoys me. 

2-3 whole pickles

1/2 cup flour

Peanut Oil for Frying

Batter-

1 egg white 

1/4 cup flour (see note) 

1/4 cup corn starch

1/2 to 3/4 cup beer

cracked pepper

Preheat 2 to 3 inches of oil in a large heavy bottom dutch oven over medium heat. (or heat your deep fryer to 375 degrees.) To check if your oil is ready, place the handle of a wooden spoon, or even a wooden chopstick into the oil. If it bubbles around the utensil it is ready. (Also you can just sprinkle a bit of flour. It will fizzle as well.)

In a bowl beat egg white until light and fluffy. Add flour and beer and stir together. Cut pickles into wheels, wedges or even just use spears or slices that were previously cut. Pat dry with a kitchen towel. Toss into flour. Dunk into batter one at a time. Fry until golden brown 2-3 minutes. 

Note: use all flour if necessary, it still turns out wonderful. 

Pickle Fries- Slice vertically or use spears. Batter and toss with panko or bread crumbs for more crunch. 

Buttermilk Dill Sauce

1/4 cup sour cream or mayonnaise

1 teaspoon dried dill

1/2 to 1 teaspoon Worchestershire Sauce

Buttermilk To thin

salt, pepper, hot sauce

Combine and refrigerate. The longer it is made in advance the more flavorful it will be. Add more or less dill and pepper to your own taste.