Beer battered pickle skewers
Deep fried crinkle cut pickles coated in a batter made with our 2024 Beer and Cider awards winner, Garage Project Cucumber Dill Pickle Beer. Skewered and topped with a lime yoghurt dressing, feta, paprika, fresh herbs and a fresh squeeze of lime.
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Perfect match for the 2024 Gold medal winning beer, Garage Project Cucumber Dill Pickle Beer. |
Ingredients
Method
Ingredients
- 1 jar (500g) McClures Crinkle Cut Bread and Butter Pickles, drained
- ½ cup cornflour
- 1 can (330ml) Garage Project Cucumber Dill Pickle Sour Beer, room temp
- 1 ¾ cups plain flour
- Rice bran or vegetable oil, for frying
- 1 cup Greek yoghurt
- 1 clove garlic, minced
- 2 limes
- A large handful of fresh herbs, roughly chopped (we used dill and coriander)
- Feta cheese
- Ground paprika
Method
- Place the pickles on a paper towel and pat dry. Toss in cornflour.
- To make the beer batter, pour Garage Project Cucumber Dill Pickle Sour Beer in a large bowl. Sift in the flour and season with salt and pepper. Whisk to combine.
- Dip the pickles in the beer batter to coat, then deep fry for 5-10 minutes or until golden brown. Drain on a cooling rack. Thread pickles onto skewers.
- To make the dressing combine yoghurt, garlic, zest and juice from one lime and three quarters of the herbs. Season with salt and pepper and mix until well combined. Cut the remaining lime into wedges.
- Dollop yoghurt dressing over the skewers and sprinkle over feta, paprika and the remaining herbs. Serve with lime wedges.