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4 large Kosher dill pickles, sliced thin, on the diagonal
Heat 2" to 3" of oil in a Dutch over until it reaches 325°F on a deep-fry thermometer. Line a baking sheet with a brown paper bag or paper towels.
Mix the buttermilk and eggs together in one bowl, and the flour, salt and pepper in another.
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. 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 them as you would French fries.
Posted by Minelle Paloff
Nutritional Info Per Serving: N/A
Canola oil, for deep-frying (about 10 cups for a 4-quart Dutch oven)
1 cup buttermilk
2 eggs
2 cups all-purpose flour
Salt, to taste
Freshly ground black pepper, to taste