Yuengling Traditional Lager Battered Mini Pierogies
Ingredients
- 1 bag Mini Classic Cheddar Pierogies
- 12 ¼ cups flour
- 3 ½ tablespoons baking powder
- 3 ½ tablespoons salt
- 3 ½ tablespoons sugar
- 2 tablespoons white pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ¾ teaspoons cayenne pepper
- 5 ¼ cups Yuengling Traditional Lager (chilled)
- Vegetable or peanut oil for frying
Horseradish Sauce:
- 1 ¾ cups mayonnaise
- 1 ¾ cups sour cream
- 1 ¾ cups prepared horseradish
- 3 ½ tablespoons Dijon mustard
- 3 ½ tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon salt
- 1 ¾ teaspoons black pepper
- 3 tablespoons chopped chives, for garnish
Directions
Pierogies:
- Preheat deep fryer to 350°.
- In a large bowl, combine the dry ingredients; whisk together. Add the cold beer and whisk until there are no lumps.
- Dip the pierogies in the batter letting any excess batter drip off and carefully place them in the oil. Fry for 4-5 minutes, flipping occasionally with a slotted spatula. Do this in batches to keep from overcrowding. Remove the pierogies with the slotted spoon and place on a paper towel lined sheet pan. Serve warm with creamy horseradish sauce and a cold Yuengling Lager.
Horseradish Sauce:
- Stir all ingredients together, except for the chives, in a large bowl until fully mixed. Cover and refrigerate for at least 1 hour. Garnish with chives before serving.
