•2 (16-oz.) jars dill pickle sandwich slices, drained
•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
Preparation
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°.
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.
Note: For testing purposes only, we used Vlasic Kosher Dill Stackers.
For what its worth, 2 jars of pickles did not come close to using up the batter. They may have meant two 32 oz jars....
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