Beer-Battered Kosher Dills

 

Prep Time: 30 Minutes Cook Time: 3 Minutes

Ready In: 33 Minutes Servings: 5

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.