2 cups canola oil
Four dill pickle spears, cut into thirds
6 slices bacon, cut in half crossways
1 ½ cups all-purpose flour
1 tablespoon plus 1 ½ teaspoons seasoned salt
1 (12 oz.) can beer
Heat oil in a large skillet over medium high heat.
Wrap each pickle
slice in one of the half pieces of bacon. Place bacon wrapped pickles on
a plate, seam side down. Microwave for approximately 1 minute, until
the bacon begins to shrink slightly around the pickle slice and will not
come unwrapped. Set aside.
In a medium mixing
bowl, combine the flour and seasoned salt. Gradually pour in the beer,
whisking out any lumps with a fork, until ingredients are combined. The
batter will be slightly thicker than pancake batter. Toss pickle slices
into batter until thoroughly coated. Working in batches, carefully add
pickles to hot oil and fry until golden brown on all sides, about five
Remove from oil and drain on paper towels. Sprinkle with salt if desired.
bacon recipe source: Lisa Bynum, The Cooking Bride, October 10, 2011