For the dip: Peel and roughly chop your horseradish root. Puree it in your food processor on high with the lemon juice, buttermilk, Dijon, and egg yolk. If the mixture is not a wet puree, add a few drops of water. Turn the machine to low and drizzle the oil until an emulsion is formed. Taste and adjust with salt, white pepper, and lemon juice, if necessary. Chill until ready to serve.
For the batter and pickles: Heat the peanut oil in your deep-fryer or Dutch oven to 375 degrees F.
Whisk together all the dry ingredients for your beer batter. Whisk together the wet ingredients, and then combine. Pat the pickle spears dry with a paper towel, dust with a little flour, coat with the beer batter, and gently drop into the hot oil. They are ready in about 2 minutes when they are golden brown. Season with salt and pepper. Serve with chilled Horseradish Buttermilk Dip.
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|Serving Size: 1 Serving (890g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 6279 (100%)|
|Amt Per Serving||% DV|
|Total Fat 697.7g||930 %|
|Saturated Fat 120.4g||602 %|
|Monounsaturated Fat 321.1g|
|Polyunsanturated Fat 221.7g|
|Cholesterol 56.3mg||17 %|
|Sodium 1270.3mg||44 %|
|Potassium 216.2mg||6 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 25.3g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6308
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