Beer-Battered Kosher Dill Pickle Spears
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 5
- salt and fresh ground pepper
- 1 teaspoon dijon mustard
- 1 egg yolk
- 1 tablespoon sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 pinch cayenne
- beer battered and pickles:
- 1 cup all purpose flour plus more for dusting
- 1 pinch cracked black pepper
- 1 cup beer
- 5 fresh kosher dill spears
- horseradish buttermilk dip:
- 1 2 inch piece fresh horseradish
- 1 lemon juiced, plus more if necessary
- 1/2 cup buttermilk
- 1 pinch white ground pepper
- 1 gallon peanut oil for frying
- Carbohydrate 27.8830501133265 g
- Cholesterol 56.2805833354994 mg
- Fat 697.658992772507 g
- Fiber 2.59806007879073 g
- Protein 5.84264608063306 g
- Saturated Fat 120.425995600982 g
- Serving Size 1 1 Serving (890g)
- Sodium 1270.30895152251 mg
- Sugar 25.2849900345358 g
- Trans Fat 34.393985434199 g
- Calories 6308 calories
For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve. For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F. Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.
