The bite of vinegar and dill in our Organic Hot & Spicy Dill Pickle Chips get an extra boost from the addition of organic chili powder. Drop these formidably fiery Pickle Chips in a Josephsbrau Pilsner beer batter and fry them up for a drool-worthy appetizer or burger topping.
Serves: 8 – 10 Prep Time: 10 Minutes Cooking Time: 35 MinutesP
- 2 jars TJ’s Organic Kosher Hot & Spicy Dill Pickle Chips, drained
- 1 bottle Josephsbrau Pilsner
- 1 TJ’s Large Egg
- 1 tablespoon TJ’s Baking Powder
- 3/4 teaspoon TJ’s Sea Salt
- 1 1/2 cups TJ’s All Purpose Flour
- TJ’s Sunflower Oil
Line a large cutting board with paper towels. Arrange pickles atop paper towels and pat dry, set aside.
In a medium bowl, whisk beer, egg, baking powder and salt. Add flour and whisk until smooth, set aside.
Pour sunflower oil in a medium saucepot (about an inch high) and heat to medium high—oil should reach 375°F. Oil is ready when a drop of batter sizzles when added to the pot.
While oil heats, place a cooling rack atop a rimmed cookie sheet. (This is where your pickles will hang out after you fry each batch—the air circulation helps avoid sogginess, so don’t skip this step!)
Working in batches (8-10 pickles at a time, depending on the size of your pot), dredge pickle chips in beer batter, shake off excess and carefully lower into hot oil with tongs. Fry 3-4 minutes, turning halfway through with a slotted spoon, until chips are golden brown. Remove from pot and place on cooling rack to cool for a few minutes. Enjoy!