*It totally reminded me of the time I had a lamb chop for dessert at another lady hang out. Yum.
We opted to get the cutest beer we could find. It was delicious too. We sipped the beer, ate these pickles, and chit-chatted at the kitchen table.
I’m dying to know if you guys have ever had fried pickles? Because not only are they delicious, they’re a breeze to make! And I suppose they’re a good food to eat while watching football … or in my case Law and Order.
Check out Cindy’s post here!
Beer batter recipe from William Sonoma
- 1 cup cake flour
- kosher salt
- 1/4 t cayenne pepper
- 1 large egg, lightly beaten
- 3/4 cup beer
- canola oil for deep-frying
- aioli for dipping (We used Lemonaise)
- candy thermometer
- Whisk together the flour, a generous pinch of salt, and cayenne pepper. Add the egg and beer and whisk until mixed completely. Set aside for 30 minutes.
- Meanwhile, slice up the pickles into short spears and pat dry with a paper towel.
- When ready to fry, heat 3″ of oil in a pot to 350°F. (Or just fry in the hot oil right after you’ve fried up some donuts.) Line a plate with paper towel and place a baking sheet in your oven heated to 200°F.
- Once the oil is hot, submerge the pickles in the beer batter. Drop one by one, being careful not to crowd them, into the hot oil. Cook until golden brown about 2-3 minutes. Transfer to the paper towel lined plate and then to the warm oven. Serve with Lemonaise (below) or with mustard.
Normally I’m creeped out by condiments like this but this one is tasty.