Recipe courtesy of Marialisa Calta,
Jimmy Kennedy,
and
Maya Kennedy
Fried Dill Pickles
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 620
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.