RECIPE BY:

Michael Weldon

INGREDIENTS :

• 2 tbsp ZoOSh Ranch dressing
• ½ cup plain flour
• 400g plain flour
• 360ml beer
• Sea salt
• 1 tbsp smoked paprika
• 1 tbsp cumin powder
• 300ml Soda water
• 1 tsp White vinegar
• 500g Dill Pickles, sliced longways into thirds
• ½ cup Sliced pickled jalapeno
• 1 bunch of dill

METHOD :

• In a large bowl whisk the 400g flour with the beer, pouring whilst stirring. Repeat with soda water until you have a thin batter consistency. Add cumin, paprika, vinegar and a pinch of salt.
• In a large bowl coat the pickles and jalapeno with the remaining flour, dust off any excess and coat them in the batter mixture.
• In hot oil, fry the pickles and jalapenos in small batches until golden. Remove from oil and drain on paper towel. Season with salt and deep-fried dill.
• Serve with ZoOSh Ranch dressing as a dipping sauce on the side.