| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 343 |
| Total Fat | 23 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 41 mg |
| Sodium | 620 mg |
Reviews
I dont even need to make this to know they are bland and..boring 🙁 gotta kick the flavor up with some stronger spices 😉 and use pickle juice…mmm
Used a jar of sliced pickles. The fry was crispy and wonderful!
i didnt like them