Fried Dill Pickles

Yield:
6 to 8 servings
Ingredients
  • 1 cup buttermilk
  • 2 eggs
  • 2 cups all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Canola oil, for frying (about 10 cups for a 4-quart Dutch oven)
  • 4 large kosher dill pickles, sliced thin on the diagonal
Directions
  • Mix the buttermilk and eggs together in one bowl, and the flour, salt, and pepper in another.

  • Heat 2 to 3 inches of oil in a Dutch oven until it reaches 325 to 350 degrees on a deep-fry thermometer.

  • Line a baking sheet with a brown paper bag or paper towels.

  • Dip the pickle slices in the buttermilk mixture and then into the seasoned flour. Using tongs, drop the coated pickles, one by one, into the hot oil; fry about 2 pickles worth of slices in each batch. Be sure to regulate the heat so that the oil stays between 325 and 350 degrees.

  • When the pickles are a light golden color (this should take 7 to 9 minutes), remove them with tongs or a slotted spoon and drain them on the prepared baking sheet. Repeat with the remaining pickles.

  • Sprinkle a little salt on them (remember, pickles are pretty salty) and serve as you would French fries.


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