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Beer-Battered Fried Pickles

Beer-Battered Fried Pickles
I’m fairly certain there is nothing more satisfying to eat than a fried pickle. The sad part is that it took me 29 years to discover this. Last year I tasted my first fried pickle in an Irish pub in California and I was forever transformed. I crossed the threshold into a new phase of life—pre-fried pickle to post-fried pickle. And I’m never looking back. Thank you to TK member Kelly from Live Love Pasta (who in turn sourced the recipe from Elizabeth’s Edible Experience) for reminding me of this glorious food and inspiring me to share it with you today! The best part? Get out your trusty skillet and pour in a thick layer of oil. Next, combine the eggs and the beer in a bowl. Whisk them up well and get them nice and frothy. Sprinkle in the salt… And then little by little add the flour to the liquid ingredients. Get your pickle slices close to you while the oil heats up. Use a pair of tongs or a fork and dip them in the batter one by one. They should be nicely coated. Description Ingredients

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