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Beer Battered Fried Pickles

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20 ounces, fluid Canola Oil
2 whole Dill Pickles, Sliced Into ½ Inch Rounds
2 whole Eggs
¾ cups Beer, Or More As Needed
1 pinch Salt And Pepper, to taste
2 cups Flour
Ranch Dressing, To Serve

Pour enough oil in a large skillet so that the oil is about 1-2 inches up the side of the pan. Or use a deep fryer if you have one. Heat the oil to 350 degrees F.

Slice pickles into ½-inch slices. Set aside.

In a mixing bowl, whisk the eggs and beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick, add up to 1/4 cup additional beer to thin the batter.

Using tongs, dip pickles one at a time into the batter and then place in the heated oil. Fry pickles for about 2 minutes, flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towels and season with salt. Serve with ranch dressing



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