Categories: Appetizers
Ingredients
- For The Dip
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt (whichever you have on hand)
- 1 tablespoon Catalina dressing (ketchup is fine as a substitute)
- 2 teaspoons prepared horseradish
- 2 tablespoons sweet pepper relish
- 2 tablespoons buttermilk
- 1/4 teaspoon paprika
- ⅛ teaspoon cayenne
- 1/4 teaspoon Srirarcha (liquid sriracha or dry Sriracha spice powder)
- For the Batter
- 1 1/2 cups flour
- 1 teaspoon dry basil
- 1 teaspoon kosher salt
- 1 teaspoon hot Mexican chili powder
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon hot paprika
- 1 1/2 cups beer (we used Corona but any mild beer will work
- To Prep the Pickles
- 1 16-ounce jar of dill pickle slices (we used Vlasic Ovals for a wider surface), drained and patted dry on paper towels
- 1/2 cup flour to dust pickles in prior to placing in batter
- Vegetable for frying
Directions
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Mix all dip ingredients and hold.
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Mix all batter ingredients, ending with beer. Batter should be like a light pancake batter.
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Lay out half cup of flour in a plate or bowl and toss dried pickle chips to coat.
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Heat oil in a heavy bottomed pan to 350 degrees using a candy thermometer.
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Dip one pickle chip from flour into batter and drop in hot oil. It should cook up like tempura. You want a light coating that crisps up with some of the pickle showing. Cook to crisp and remove to a paper towel (about 2 – 2 ½ minutes). Taste pickle and adjust batter based on how spicy you like the batter. Also add more flour or beer to get a perfect tempura type batter.
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Fry in two batches and serve with sauce on the side