What you need:
- 2 jars dill pickle spears, drained and patted dry
- 1 large egg
- 1 bottle (12 oz.) beer
- 1 Tbsp. baking powder
- 1 tsp. salt
- Pinch cracked black pepper
- Pinch cayenne
- 1 1/2 cup flour
- Vegetable oil
Directions:
- Whisk together egg, beer, baking powder, salt, pepper, cayenne.
- Whisk in flour.
- Heat about 1 1/2 inches of oil in a large pot to about 350*
- Dip pickles in batter and fry in batches for about 3 to 4 minutes each.
- Drain on paper towels.
Recipe from Sweet Pea's Kitchen