- 12oz tripel Belgian ale
- 1.5c flour
- 1 tsp salt
- 2 tsp ancho chili pepper
- Sliced dill pickles
Tripel-battered fried pickles
Andi Wrede
13th March 2013
Tripel-battered fried pickles
A distinctly southern treat, with a Belgian twist
Ingredients
Method
Combine everything except pickles, and whisk into a thick batter
Dip pickles into the batter, then coat with extra flour
Deep fry in 375 degree Fahrenheit oil
Serve with a sweeter, creamy sauce like honey mustard or a sour cream-based dip
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