Fried Dill Pickles (New!)

Fried Dill Pickles (New!)
Fried Pickles? Yes please! But you don’t have to limit yourself to pickles. All sorts of veggies taste great dipped in this batter and fried until golden and delicious. A deep fryer works well here, but if you don’t have one, a pot filled with 4 inches (10 cm) of oil will work just fine.

Soy-Free, Nut-Free, No-Sugar Added

1/2 cup (70 g) yellow cornmeal
1/2 cup (62 g) all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup (235 ml) vegan beer
25 to 30 dill pickle chips, drained and patted dry
Oil for frying

Heat oil to 350°F (180°C). Have ready a plate lined with paper towels.
In a medium mixing bowl whisk together cornmeal, flour, salt, pepper, paprika, and beer until smooth. The batter should be like a thin pancake batter. If the batter is too thin, add a bit more flour. Too thick? Add a bit more beer.
Coat each pickle chip with a thick coating of batter and carefully drop into the hot oil. You can add quite a few to the pot at the same time, just make sure that they all have enough space to float around in the oil freely.
Fry for about 3 minutes, or until golden brown and crispy.
Using a slotted spoon, transfer to the paper towel lined plate to absorb excess oil.
Repeat until all pickles are used.

YIELD: 25 TO 30 PIECES