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Fried Pickles with Ranch DressingMAKES 16 PICKLES

FriedPickles.indd 1 10/13/17 11:00 AM

RANCH DRESSINGMakes 11/2 cups

This dressing can be refrigerated for up to 1 week.

½ cup buttermilk½ cup mayonnaise6 tablespoons sour cream1 tablespoon minced shallot or red onion1 tablespoon minced fresh parsley1 tablespoon minced fresh cilantro or dill1 garlic clove, minced1 teaspoon lemon juice½ teaspoon salt¼ teaspoon pepperPinch sugar

Whisk all ingredients together in bowl until smooth.

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With the exception of dark stouts and ales, any beer will work in this recipe - even nonalcoholic.

½ cup cornmeal4 kosher dill pickles, quartered lengthwise, patted dry with paper towels1 cup all-purpose flour1 cup cornstarch2 teaspoons baking powder1 teaspoon salt½ teaspoon cayenne pepper1 (12-ounce) bottle cold beer3 quarts peanut or vegetable oil

1. Set wire rack inside rimmed baking sheet. 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. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 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 prepared wire rack. Return oil to 350 degrees and repeat with remaining pickles. Serve.

Fried Pickles with Ranch DressingMakes 16 pickles

FriedPickles.indd 2 10/13/17 11:00 AM