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Ingredientes
- 12 x Dill pickle spears see * Note
- 3 c. Flour
- 2 x Egg yolks
- 3/4 c. Beer - (to 1 c.)
- 1 pch Baking pwdr Salt to taste Freshly-grnd black pepper to taste Oil for frying Ketchup for serving
Direcciones
- Preheat the fryer.
- Season the pickles with Emeril's Essence. Season 1 c. of flour with Essence.
- In a mixing bowl, whisk the yolks and 3/4 c. of the beer. Season the mix with salt and pepper. Whisk in sufficient flour to create a batter. If the batter is too thick add in the remaining beer to thin the batter.
- Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the warm oil and fry till golden brown-brown, about 3 to 4 min. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with the ketchup.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 8 | 2% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 73.12g | 19% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.25g | 0% |
| Protein 9.89g | 16% |
