Just posted a book contest on the Facebook page (“The American Craft Beer Cookbook”), so I thought this would be a good time to write up a blog post about a beer recipe I tried this week: Oktoberfest-sriracha-battered pickles.
Why did I decide to make these? Aside from the obvious awesomeness of beer-battered pickles, I was inspired by the fried pickles at Hideaway. I love those little suckers. Could eat them as my entire meal if you forced me to. Or even if you didn’t force me to. Or even if you were physically trying to stop me from eating them.
Anyway, I took a base recipe I found online, spiced it up a bit and then used the oven instead of the deep-fryer, because when you’re battering up pickles, every little effort at healthfulness is worth it.
This is what I ended up with:
-30-48 dill pickle slices
-1/2 cup beer (I used a homebrew Oktoberfest that I made; you could try any beer)
-1/2 cup flour
-1 cup Panko bread crumbs (use the original, not the Italian-style Panko)
-Sriracha and seasonings to taste
-Combine egg, flour, beer and sriracha (I applied sriracha liberally — make it as hot or mild as you like)
-Add salt and garlic to taste
-Blot pickles with a paper towel to dry them out a bit
-Dip pickles in egg/flour/beer mixture
-Dip to coat in bread crumbs
-Bake on a nonstick pan for 10-15 minutes at 400 degrees, or until pickles appear slightly browned
And boom, delicious and crunchy beer-battered pickles, with a kick of heat. They’re best if you eat them right out of the oven (re-heated the next day were tasty, but lacked that texture). I could see these paired perfectly with a fiery ranch-type sauce. I’ll have to work on that recipe for next time.
Cut pounds of stomach fat every week by using this 1 weird old tip.