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Beer-Battered Deep-Fried Pickles

Scott Phillips

Servings: 6 to 8 as an appetizer

What happens to pickles when you fry them? The same thing that happens to anything else you fry—they only get better! These crunchy, juicy pickles make a fantastic game-day snack. If you don’t have a deep-fat thermometer, try making the Pan-Fried Pickles instead.


Nutritional Information

  • Calories (kcal) : 45
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 1


  • Put 1 cup of flour in a shallow bowl. In a second bowl, whisk together the remaining 1 cup of flour, the beer, and the cayenne. Let sit for 5 minutes.
  • Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep fat/candy thermometer clipped to the side of the pan without touching the bottom registers 350°F.
  • Using paper towels, pat the pickles dry. Working in batches, dredge the pickles in the flour, shaking off any excess. Dip into the batter to coat completely and transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.


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