Whole Story

The Official Whole Foods Market® Blog

Vegan Beer-Battered Pickles

By The Beer Wench, January 26, 2013  |  Meet the Blogger  |  More Posts by The Beer Wench

AIB: PeroniSalty, sour, crunchy, juicy – fried pickles boast a unique combination of flavors and textures. If you’ve never experienced fried pickles, consider yourself warned – you may find yourself craving them on a daily basis!

Some joke that frying makes everything better. Well, in my eyes, beer makes everything better. If you don’t currently use beer in your frying batters, well, what are you waiting for? Beer adds a certain je ne sais quoi to the batter -- just trust me on this.

As for what kind of beer to use, the rule of thumb is to choose a beer that you’d enjoy drinking the remainder of once you’re done making the batter. I like to use pale ales, brown ales, and pilsners or lagers.  For this batch, I used Peroni, a premium Italian lager.

Many frying batters use eggs, and most use bleached white flour. My beer batter requires neither, making it both vegan and slightly less processed. Using whole-wheat flour adds a nice body to these fried pickles. While the batter will be a little denser than usual, it still fries up just fine!

My favorite pickles to eat and fry are stored cold. They tend to have fewer ingredients and no artificial coloring. I find they taste fresher and crisper. For this recipe, I cut the pickles into chips, but you can also use wedges or long slices. Only difference is that the frying time is longer on the larger pieces!

Beer Battered PicklesVegan Beer-Battered Pickles

Ingredients

6 large pickles

Vegetable, canola or safflower oil

1/2 cup whole-wheat flour

1 teaspoon cayenne pepper

1 teaspoon garlic salt

1 teaspoon ground black pepper

1 teaspoon paprika

3/4 cup Peroni Lager

Method

Slice the pickles into chips, about 1/4 - 1/2 inch thick (I like using thicker chips because they stand up well to the denser batter). Place chips on a paper towel and pat dry.

Pour about 2 inches of oil in a heavy-bottom skillet or deep frying pan. In a mixing bowl, whisk the flour with the spices.

Pour the beer in a separate bowl, then whisk in the dry ingredients until just combined. The batter should be syrupy-thick, but not a paste.

Heat the oil on medium-high until the oil begins to shimmer, just before the smoking point.

Using tongs or a fork (or chopsticks!), dip the pickle chips into the batter, covering the pickles on all sides. Carefully add the battered chips to the hot oil, using your utensil.

Cook chips for roughly 30-45 seconds, until slightly brown. Remove chips with a slotted spoon and place on a paper towel or drying rack to drain excess oil.

Serve with your favorite dipping sauce (I like beer mustard!) and wash down with a glass of beer! Cheers!

So, now that you’ve got the perfect Peroni-fried pickle chips, what are you going to beer batter next? Tell me about your adventures in the comments below!

 

17 Comments

Comments

Kimberly Harvey says ...
Delicious
01/27/2013 7:25:19 PM CST
judy says ...
Love the pickles but would have LOVED the recipe for the "Beer Mustard Dipping Sauce". Felt like the recipe was not completed.
01/30/2013 5:46:46 PM CST
Matt says ...
Super close to the way that I make them too... Love the addition of beer (it really does make anything better). So good. These are always a hit at any party.
01/30/2013 7:17:14 PM CST
Fran says ...
I love to use beer batter for sliced egg plant which I have drained to get a lot of the moisture out before battering. Artichotes are also delicious.
01/30/2013 7:53:32 PM CST
GARY J says ...
What is a suitable substitute for the wheat flour to make it gluten free?
01/30/2013 8:10:55 PM CST
Sandy says ...
Appreciate it if you would suggest how to make this GF (not counting the beer)!
01/30/2013 9:07:34 PM CST
Stephanie says ...
I use beer when frying fish, much lighter batter, have to try the pickles though.
01/30/2013 9:43:00 PM CST
Brianne says ...
This batter mix would also be good for zucchini and maybe broccoli (although I'll have to sub out whole wheat flour for coconut flour)
01/31/2013 8:48:31 AM CST
Pas says ...
Have to try and make some :)
01/31/2013 9:13:22 AM CST
Ruth Williams says ...
Nutrition facts please....
01/31/2013 9:33:13 AM CST
Phyllis Dent says ...
Do you have to eat them straight out of the oil? Or, can they sit a while?
01/31/2013 10:45:59 AM CST
Nikki - Community Moderator says ...
@SANDY - Check with your local store to see if they have an all-purpose gluten free flour. You can sub the GF flour for the whole wheat called for in the recipe. Also check as they probably have a GF beer they carry as well! Let us know how it turns out!
01/31/2013 1:24:44 PM CST
Nikki - Community Moderator says ...
@RUTH - Unfortunately, we do not have the nutritional information for this recipe.
01/31/2013 3:11:29 PM CST
Lacey says ...
I've gotta try this with Sauerkraut! This recipes sounds delicious! I'm going to try it with coconut oil though but hey I'll still use beer!
02/01/2013 10:12:30 PM CST
Foodie@Amaninthekitchen.com says ...
This easy....delicious and inexpensive. Game on! I'll be trying it tonight. Thanks for the great idea.
02/03/2013 12:31:03 PM CST
j. espo says ...
The batter did not stick to the pickles so i had fried batter and fried pickles.
02/03/2013 6:20:57 PM CST
MB says ...
After dipping into wet batter, dip into panko bread crumbs before frying. Wow. So very Wow. Super crunchy! Yum.
04/27/2014 9:14:43 PM CDT