Beer Batter Pickles With Spicy Ranch Dressing - cooking recipe

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

Preparation

Pat pickles dry with paper towels.
Whisk together egg and next 3 ingredients in a large bowl; add 1 1/2 cups flour, and whisk until smooth.
Pour oil to a depth of 1 1/2 inches into a large heavy skillet or Dutch oven; heat over medium high to 375.
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.
SPICY RANCH DIPPING SAUCE:
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.