Back when I wrote the IPA Pickle recipe for PorchDrinking.com, I knew that one day those little slices of joy would transform into crispy bites of heaven – aka fried pickles. I’ve got a crush on fried pickles and when I say that I mean it, I’ve got it bad. Usually when I’m eating fried pickles, I’m at a bar drinking a cold one so I thought why not just combine the two and make everything better? These pickles soaked in IPA for a week and were also beer battered before meeting their maker in the hot oil. To top it all off, I served them with a dip that is probably going to become a staple in my refrigerator because it’s just that good. Go grab your deep fryer and lets make some pickles!
(WARNING: pickles need to be made 1 week in advance)
Pepper Dill Dip:
2 fresno peppers, minced
1 tsp dill weed
½ tsp granulated garlic
1 cup greek yogurt
Mix ingredients and let chill in the refrigerator for at least 1 hour and up to 1 day. This dip is seriously good so there’s no need to reserve it only for the pickles. I might make a chicken salad out of my leftovers.
½ cup all purpose flour
¼ cup corn meal
¼ tsp black pepper
¼ tsp salt
1 cup Hop Flood IPA by Evil Twin Brewing (or any other IPA of your choosing)
Whisk all ingredients together in a large bowl.
Use IPA of your choice – this time we used Hop Flood by Evil Twin Brewing.
Let pickles sit for about a week in the refrigerator. Then, pat them as dry as possible and place them in the freezer for about an hour – until they are frozen all the way through.
During this time, you can work on the dip (which needs to sit for an hour) and the batter. When the pickles are finished getting all nice and frosty – get the fryer ready by heating it to 375 °F. Dip the pickles in the batter and then in the oil for about 2 minutes. I don’t like to put the pickles in the basket and them dip them because all the batter gets stuck to the wires. Instead, I lower the basket and then using a fork, slowly drop the pickles in the oil. Wear long sleeves! As you take out the pickles, you can lay them on a paper towel or some parchment to soak up the excess oil (please don’t start a grease fire).
Then, serve with the dip! Voila – easy as pie, or umm.. pickles!