Beer Batter Pickles With Spicy Ranch Dressing

As a pickle lover, these are the best! I know a lot of people hear, "Fried Pickles" and go yuck--but they really are good. I use the Claussen sandwich slices because they are more crispy than the others.

• Ready In: 29 mins
• Serves: 8-10

Ingredients

• 2 (16 ounce) jars dill pickles, sandwich slices drained
• 1  large egg
• 1 (12 ounce) can beer
• 1  tablespoon baking powder
• 1  teaspoon seasoning salt
• 1 1⁄2 cups all-purpose flour
•  vegetable oil

• Spicy Ranch Dressing

• 3⁄4 cup buttermilk
• 1⁄2 cup mayonnaise
• 2  tablespoons  minced green onions
• 1  garlic clove, minced
• 1  teaspoon  hot sauce
• 1⁄2 teaspoon seasoning salt
•  garnish season salt

Directions

1. Pat pickles dry with paper towels.
2. Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
3. Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
4. Dip pickle slices into batter, allowing excess batter to drip off. Fry pickles,in batches, 3 to 4 minutes or until golden. Drain and pat dry on paper towels; serve immediately with Spicy Ranch Dipping Sauce.
5. SPICY RANCH DIPPING SAUCE:
6. Whisk together first 6 ingredients. Garnish with the extra season salt if desired. Store in an air tight container in refrigerator up to 2 weeks.