Spicy Beer Battered Deep Fried Pickles

• 1 dill pickles (I only use the always refrigerated Claussen dill pickles, the halves are best)
• 1 1/3 cup all-purpose flour
• 2 tsp season salt (more or less to taste)
• 3/4 tsp cayenne pepper (more, less, or omit to taste)
• 1 tsp baking powder
• 1 cup beer of choice
• 2 large eggs
• 2 tbsp vegetable oil

1. Drain the juice from the pickles.
2. Slice pickles to desired thickness.
3. I slice mine about 1/4 of an inch.
4. Dry slices as much as possible with a paper towel.
5. Preheat oil (at least an inch deep) to 375 (I use an electric skillet).
6. While oil is heating, prepare batter.
7. Combine flour, season salt, cayenne pepper, and baking powder in a pie pan or other shallow dish.
8. Whisk together the beer, eggs, and oil in another pie plate or shallow dish.
9. When oil has reached 375 , begin soaking many pickle slices into liquid mixture.
10. After soaking pickles in beer mixture, dredge slices in flour mixture.
11. Carefully drop pickle slices into hot oil.
12. Fry until golden brown.
13. Remove from grease and set on paper towels on a plate.
14. Serve hot with your favorite dipping sauce.
15. I don't use any.
16. They're that good!

dill pickles, flour, salt, cayenne pepper, baking powder, beer of choice, eggs, vegetable oil

Taken from cookpad.com/us/recipes/363279-spicy-beer-battered-deep-fried-pickles (may not work)