This good preserved golden fry is simple to form and is that the good gap plan for a celebration. Once you style this dough formula you'll need to use it for everything!

Although you'll substitute the water for the brew during this formula, Epicurious explains the advantages of exploitation brew in batches like this.


To total it up: the employment of brew helps produce a cool, extra-crunchy dough. this is often because of the mixture of CO2, foaming agent, and alcohol in brew.

Do not strangulation pickles in an excessive amount of dough. you do not need to lose the pickles within the spherical mound of dough, you wish the dough and pickles to go with one another.



  • 16 oz. dill pickle slices
  • ½ cup self rising flour
  • 1/8 cup corn starch
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • ½ cup cold beer pale ale works well
  • 1 quart vegetable oil


  1. Dry each side of the pickles on paper towels, they’ll cling onto the batter this way.
  2. Whisk the dry ingredients together, then add in the cold beer. Stir to combine, lumps in the batter are fine.
  3. Place the batter in the fridge while the oil heats up.
  4. Use an oil thermometer and heat 2 inches of oil in a dutch oven to 375 degrees. It’s important for the temperature to be exact. A deep fryer may also be used.
  5. Once heated, fry the pickles in batches. Place about 8 pickles into the batter. Pick them up one at a time and use the rim of the bowl to rid each one of excess batter, you want a thin coating and need to be able to see the ridges in the pickle.
  6. Use a spider strainer to carefully lower the pickles into the heated oil. Fry for about 1 ½ minutes, until golden. Use the spider strainer to remove and place on a paper towel-lined plate. Repeat until all pickles are fried.
  7. Serve with Ranch or Chipotle Ranch Dressing, ketchup, or sriracha mayo, or homemade Comeback Sauce.

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