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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a blender, puree the wine, chiles, shallot and 1 tablespoon each basil and dill; transfer the mixture to a bowl. Stir in the sour cream and lemon juice; season with salt and pepper. Fold in the remaining 1 tablespoon each basil and dill.

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  • Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 350 degrees on a deep-fry thermometer. Using a standing mixer fitted with the whisk attachment, beat the beer and panko on medium speed until the mixture is the consistency of oatmeal, about 5 minutes.

  • Working in batches, dip the pickle slices in the batter. Add them to the hot oil and fry, turning once, until golden, about 3 minutes. Transfer to paper towels, sprinkle with salt and serve with the dipping sauce.

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