Beer-Battered Pickle Poppers

Deep-fried pickles verge on addictive—briny, crunchy and perfect with a beer.

• Vegetable oil for frying
• Dill pickles sliced into 1/2-inch r
  ounds (about 2 cups worth)
• 2 large eggs
• 3/4 cup beer (or more as needed)
• 1/4 tsp salt
• 1/2 tsp freshly cracked pepper
• 2 cups all-purpose flour

In a fryer or large skillet, heat 1 1/2 inches of vegetable oil to 350˚F.

Next, place the sliced pickles on a layer of paper towel, and blot them dry.

In a large mixing bowl, whisk together the eggs, beer, salt and pepper. Add the flour, and whisk until combined. If the batter is a thicker consistency than thick syrup, thin with a little more beer.

Use tongs to dip the pickles in the batter, shake off the excess and then gently drop them into the hot oil one by one. Fry them for 2 to 3 minutes, flipping them once so that they’re golden on both sides. Remove the fried pickles to plate lined with paper towels, and season with a little extra salt. Serve with ranch dressing or some sour cream spiked with Sriracha sauce.