- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 servings
INGREDIENTS
For The Dip
- ¼ cup mayonnaise
- ¼ 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
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne
- ¼ teaspoon Srirarcha (liquid sriracha or dry Sriracha spice powder)
For the Batter
- 1 ½ cups flour
- 1 teaspoon dry basil
- 1 teaspoon kosher salt
- 1 teaspoon hot Mexican chili powder
- 2 teaspoons granulated sugar
- 1 teaspoon garlic powder
- ½ teaspoon hot paprika
- 1 ½ 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
- ½ cup flour to dust pickles in prior to placing in batter
- Vegetable for frying
INSTRUCTIONS
- Mix all dip ingredients and hold.
- Mix all batter ingredients, ending with beer. Batter should be like a light pancake batter.
- Lay out half cup of flour in a plate or bowl and toss dried pickle chips to coat.
- Heat oil in a heavy bottomed pan to 350 degrees using a candy thermometer.
- 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.
- Fry in two batches and serve with sauce on the side.
source familyfeast
