Spicy fried dill pickles are beer battered and deep fried.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:1 jar of pickles 1x
To Prep the Pickles
1 16-ounce jar of dill pickles, sliced in coins
For the Batter:
12 ounces beer
1 and ½ cups all-purpose flour
1 teaspoon hot chili powder
1 teaspoon garlic powder
½ teaspoon cumin
1 cup panko
Vegetable oil for frying
Lay the sliced pickles on paper towels and pat them dry as much as you can.
In a large bowl, mix all the batter ingredients until smooth. It should look like a pancake batter.
Put panko breadcrumbs on a separate plate.
Using kitchen tongs or long toothpicks, dip dried pickles into the batter first, let excess drip off and leave them on the panko breadcrumbs plate.
Heat 2 inches oil in a heavy bottomed pot over medium-high heat to 375 degrees. If you don’t have a candy thermometer, you can test whether the oil is hot enough by putting a pinch of flour into it.
Working in batches, place the coated pickles into hot oil. Fry for about 1-2 minutes or until golden. Remove and transfer on paper towels. The number of pickles you can fry at a time depends on how big your pot is.
You might need to adjust the heat to maintain consistent 375 degrees.