Fried Pickles LeBeau with Smoky Dill Dip

Fried pickles! This is a snack I've been dreaming about for a while, but it took a few attempts to get it right. I finally had the time to try it again this afternoon thanks to the snow day.

On the first try, I used a recipe that called for a dry breading with flour, corn meal, spices and pickle chips. The result was mealy and disappointing (and shall not be pictured here).

On the second try, I opted for my own game plan, using crunchy dill pickle spears and a batter that is a proven winner - the beer batter from my Rod WoodsOnion Rings

...With Iron City, of course!

Hall of Famer Dick LeBeau has thus far spent 15 of his 41-year coaching career with the Black and Gold. He has been the Steelers' defensive coordinator for the past 10 years, and has won two Super Bowl rings in the process. He is an institution in the NFL and a living legend in Pittsburgh. Speaking of rings...

I couldn't resist frying up some Rod WoodsOnion Rings with the leftover batter. What kind of snacks do yinz fix for a snow day?

Fried Pickles LeBeau with Smoky Dill Dip
A Stiller Nation Snacks N'at Original

For the pickles
1 jar dill pickle spears
1 1/2 cup flour
1 tbsp sugar
1 tsp smoked paprika
1 tsp salt
1 tsp baking powder
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 egg
1 tbsp vegetable oil
1 cup light beer

24 oz canola oil for frying

For the dip
1 cup buttermilk
1/2 cup (4 oz) sour cream
1 tbsp fresh dill, chopped
1 tsp lemon juice
1 tsp salt
1/2 tsp smoked paprika
1/4 tsp mustard powder
1/8 tsp cayenne

Heat oil to 375 degrees in cast iron skillet or deep fryer.

Whisk together flour, sugar, paprika, salt, baking powder, cayenne and garlic powder. Whisk in oil, egg and beer. Beat vigorously until smooth. 

Pat pickle spears dry with paper towels, then dip in batter, one at a time. Remove spears from batter using a fork, tap against side of bowl to remove excess, then carefully lower into oil in small batches (2-3 spears). Fry for 3-4 minutes until golden and crispy. Carefully remove using tongs and drain on paper towel-lined plates. Repeat until all pickles are fried. 

Stir together dip ingredients. Refrigerate in airtight container until ready to serve. 

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