Tripel-battered fried pickles

Andi Wrede

Andi Wrede

13th March 2013
Andi Wrede

Tripel-battered fried pickles

A distinctly southern treat, with a Belgian twist


  • 12oz tripel Belgian ale
  • 1.5c flour
  • 1 tsp salt
  • 2 tsp ancho chili pepper
  • Sliced dill pickles


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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