pickled dill flakes
3/4 to 1 cup of beer
1 – 2 cups of cholesterol-free oil flour
Pour the oil into a large skillet until the oil reaches the side of the inch about 1-2 inches. The oil is heated to 350 degrees.
Strain pickles in a small colander.
In a mixing bowl, whisk the egg yolks and 3/4 cup of beer. Season the mixture with salt and pepper. Fail enough flour to form the mixture. If the mixture is very thick, add the remaining beer to thin the mixture.
Dip the pickle one by one using the tongs in the mixture and then put it in the hot oil.
Fry pickles for two minutes, turn the pickles around after 1 minute.
Place the pickles on a plate lined with a paper towel, then season with salt. Served with ranch sauce.