Best Beer Battered Kosher Dills Recipes

Beer-Battered Kosher Dills image

Provided by Food Network

Time 30m

Yield 5 servings

Number Of Ingredients 16

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
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

Steps:

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.

Beer-Battered Kosher Dills image

Provided by @MakeItYours

Number Of Ingredients 22

1(2-inch) piece fresh horseradish
1 lemon, juiced, plus more if necessary
1/2 cup buttermilk
1 teaspoon Dijon mustard (recommended: Maille)
1 egg yolk*
3/4 cup blended oil
1/2 teaspoon kosher salt
Pinch ground white pepper
1 gallon peanut oil, for frying
1 cup all-purpose flour, plus more for dusting
1 tablespoon sugar
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
Pinch cracked black pepper
Pinch cayenne
1/2 cup buttermilk
1 cup pilsner-style beer
5 fresh kosher dill spears
Salt and freshly ground black pepper
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with inta
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any represen

Steps:

For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve.
For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.
*RAW EGG WARNING