Ingredients
• 5 large Tymek’s dill pickles, sandwich slices drained
• 1 large egg
• 1 can Polish beer (ZYWIEC)
• 1 tablespoon baking powder
• 1 teaspoon season salt
• 1 ½ cups flour
• vegetable oil

Instructions
1. Pat pickles dry with paper towel.
2. Whisk egg, beer, baking powder, and salt.
3. Add flour, whisk until smooth.
4. Pour oil ½" deep into large skillet
5. Heat over med-high (until oil reaches about 375 degrees)
6. Dip pickles into batter, let excess drip off.
7. Fry 3-4 minutes until golden brown.
8. Serve with spicy ranch.