Recipe courtesy of Jesse Kimball
Beer-Battered Kosher Dills
- Level: Intermediate
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 353
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 31
- Sodium
- 367
- Total: 30 min
- Active: 30 min
Ingredients
Dip:
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
Directions
- 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.
- For the beer-battered pickles: Heat the oil to 375 degrees in a deep-fryer or Dutch oven.
- 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.
- 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.