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Recipe courtesy of Jesse Kimball

Beer-Battered Kosher Dills

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 5 servings
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1/2 cup buttermilk

1 teaspoon Dijon mustard (such as Maille)

1 egg yolk

One 2-inch piece fresh horseradish, peeled, coarsely chopped

3/4 cup blended oil

Kosher salt and ground white pepper

Beer-Battered Pickles:

1 gallon peanut oil, for frying

1 cup all-purpose flour, plus more for dusting

1 tablespoon sugar

1/4 teaspoon baking powder

1/8 teaspoon baking soda

Pinch cayenne

Kosher salt and cracked black pepper

1 cup pilsner-style beer

1/2 cup buttermilk

5 kosher dill spears


  1. For the dip: Combine the buttermilk, mustard, egg yolk, horseradish and lemon juice in a food processor and process until the mixture forms a wet puree; add a few drops of water if needed. Drizzle in the oil until an emulsion is formed. Season with 1/2 teaspoon salt and a pinch of white pepper. Taste and add more lemon juice as needed. Chill until ready to serve. 
  2. For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven. 
  3. Whisk together the flour, sugar, baking powder, baking soda, cayenne, 1/2 teaspoon salt and a pinch of pepper. In a separate bowl, whisk together the beer and buttermilk. Stir the wet mixture into the dry mixture. 
  4. Pat the pickle spears dry with a paper towel, dust with a little flour and coat with the beer batter. Carefully drop the pickles into the hot oil and cook until golden brown, about 2 minutes. Season with salt and pepper. Serve with the dip.