Serves 6 to 8 (makes 16 pickles) | Active Time 30 minutes
Total Time 30 minutes
½ cup cornmeal
4 whole kosher dill pickles, quartered lengthwise, patted dry with paper towels
1 cup (5 ounces) all-purpose flour
1 cup (4 ounces) cornstarch
2 teaspoons baking powder
1 teaspoon table salt
½ teaspoon cayenne pepper
1 (12-ounce) bottle cold beer
3 quarts vegetable oil for frying
Perfect Pair
Serve with Creamy Blue Cheese Dip . Add Shaved Zucchini Salad with Pepitas .
WHY THIS RECIPE WORKS A Southern treat that combines deep- fried richness with characteristic pickle tang, these spears are crunchy to bite into with a soft tartness inside, making them a great accompaniment to serve with drinks. Easy to make fresh and enjoy with an array of other small bites such as cheese, cold cuts, and salads, these pickles are perfect for both for kids and adults. Ketchup, barbecue sauce, and ranch dressing make easy, delicious dipping sauces. Use a Dutch oven that holds 6 quarts or more. Use whole kosher dill pickles that you cut into spears yourself, because they’re firmer than precut pickles. With the exception of dark stouts and ales, any beer will work in this recipe—even nonalcoholic.
1 Place cornmeal in shallow dish. Dredge pickle spears in cornmeal and transfer to plate. Combine flour, cornstarch, baking powder, salt, and cayenne in large bowl. Slowly whisk in beer until smooth.
2 Heat oil in large Dutch oven over medium-high heat until 350 degrees. Rewhisk batter. Transfer half of pickles to batter. One at a time, remove pickles from batter (allowing excess to drip back into bowl) and fry in hot oil until golden brown, 2 to 3 minutes. Drain pickles on wire rack set in rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining pickles. Serve.