Deep Fried Pickles
- 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
- 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.
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