- 4 Slices thick Cut Bacon
- 4 Large Dill Pickles
- 1 Cup of All Purpose Flour
- 1 Teaspoon of Salt
- 2 Teaspoons of Black Pepper
- 1 Teaspoon of Garlic Salt
- 1 Teaspoon of Smoked Paprika
- 3/4 Cups of Beer (Lager)
- 2 Quarts Vegetable Oil
- Ranch Dressing for Dipping
- Tooth Picks
Using the Blackstone Griddle Range Top Fryer accessory, heat the vegetable oil to 365 degrees.
Wrap the bacon evenly around the pickles from top to bottom and secure both ends with a toothpick.
Fry the pickles in the vegetable oil for 3-4 minutes or until the bacon is crisp. Remove the pickles from the oil and drain on a bit of paper towel.
In a large bowl, add the flour, salt, pepper, garlic salt and smoked paprika and mix evenly with a whisk. Add the beer and whisk to fully incorporate.
Remove the toothpicks from the pickles and place them into the batter. Turn the pickles in the batter to evenly coat on all sides. (Be sure to lift the pickles out of the batter with tongs and let the excess batter drip off before adding them back to the fryer.)
Add the battered pickles to the vegetable oil and fry for 3-4 minutes or until they are golden and crispy.
Slice and serve with ranch dressing.