Beer-Battered Kosher Dills Recipe

Name: Beer-Battered Kosher Dills
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-inch) piece fresh horseradish; 1 lemon, juiced, plus more if necessary; 1/2 cup buttermilk; 1 teaspoon Dijon mustard (recommended: Maille); 1 egg yolk*; 3/4 cup blended oil; 1/2 teaspoon kosher salt; Pinch ground white pepper; 1 gallon peanut oil, for frying; 1 cup all-purpose flour, plus more for dusting; 1 tablespoon sugar; 1/8 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon kosher salt; Pinch cracked black pepper; Pinch cayenne; 1/2 cup buttermilk; 1 cup pilsner-style beer; 5 fresh kosher dill spears; Salt and freshly ground black pepper; Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, prope…; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions …

Servings: persons

1 (2-inch) piece fresh horseradish
1 lemon, juiced, plus more if necessary
1/2 cup buttermilk
1 teaspoon Dijon mustard (recommended: Maille)
1 egg yolk*
3/4 cup blended oil
1/2 teaspoon kosher salt
Pinch ground white pepper
1 gallon peanut oil, for frying
1 cup all-purpose flour, plus more for dusting
1 tablespoon sugar
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
Pinch cracked black pepper
Pinch cayenne
1/2 cup buttermilk
1 cup pilsner-style beer
5 fresh kosher dill spears
Salt and freshly ground black pepper
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1
For the dip: Peel and roughly chop your horseradish root.
2
Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk.
3
If the mixture is not a wet puree, add a few drops of water.
4
Turn the machine to low and drizzle the oil until an emulsion is formed.
5
Taste and adjust with salt, white pepper, and lemon juice, if necessary.
6
Chill until ready to serve.
7
For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
8
Whisk together all the dry ingredients for your beer batter.
9
Whisk together the wet ingredients, and then combine.
10
Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil.
11
They are ready in about 2 minutes when they are golden brown.
12
Season with salt and pepper.
13
Serve with chilled Horseradish Buttermilk Dip.
14
*RAW EGG WARNING

1114

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 (2-inch) piece fresh horseradish, 1 lemon, juiced, plus more if necessary, 1/2 cup buttermilk, 1 teaspoon Dijon mustard (recommended: Maille), and more.

Yes, Beer-Battered Kosher Dills falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Battered Kosher Dills

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