Kitchen Sanctuary · by Nicky Corbishley
Fried Pickles
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 7%
CARBS 34G28% OF CAL
1G FIBER32G OTHER1G TOTAL SUGAR
FAT 38G69% OF CAL
3G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy pickle slices in a light beer batter, fried until crispy. A great snack or appetizer to serve with drinks or barbecue.
starteramerican🍟 deep fryerdairy freeveganvegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 120 g (1 cup) self-raising flour ((see swaps))
- 2 tbsp cornflour ((cornstarch in USA))
- ½ tsp baking powder
- 240 ml (1 cup) refrigerated pale ale (it MUST be cold) ((see swaps))
- Oil for deep frying
- 200 g (7 oz) sliced dill pickles, drained
- 3 tbsp cornflour ((cornstarch in USA))
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 7%
CARBS 34G28% OF CAL
1G FIBER32G OTHER1G TOTAL SUGAR
FAT 38G69% OF CAL
3G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 765mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 131mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.