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Beer-Battered Kosher Dills Recipe

Beer-Battered Kosher Dills

Recipe courtesy Jesse Kimball, Executive Chef of Memphis Taproom in Philadelphia, PA.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on May 16, 2013

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    This was incredible and worth the wait. We had two orderes!

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  • on October 09, 2011

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    Saw this recipe on DDD yesterday and bought remaining ingredients today. Loved the beer batter better than the way we've been making them with corn meal. The fresh horseradish in the local store wasn't so fresh, very soft and spongey so I used bottled horseradish. It works but I'm sure fresh would be better. This recipe is definitely a keeper.

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  • on January 18, 2011

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    I tried this recipe out just a few days ago and I must say this is one of the best battered dills I have ever tasted. The batter has a wonderful crunch to it as well as a nice color, the flavor is delicious. I sprinkled some dill weed on these and dived in. You really have to try it, it's not like your average fried pickle... its better!.

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  • on January 15, 2011

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    We saw this on last night's show (DDD-1.14.11and went right to the computer to get the recipe. Going after the ingredients today and will try it tommorow. Update to come.

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