Fried Dill Pickles

1. 1

   Mix the buttermilk and eggs together in one bowl, and the flour, salt, and pepper in another.

2. 2

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

3. 3

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

4. 4

   Dip the pickle slices in the buttermilk mixture and then into the seasoned flour.

5. 5

   Using tongs, drop the coated pickles, one by one, into the hot oil; fry about 2 pickles worth of slices in each batch.

6. 6

   Be sure to regulate the heat so that the oil stays between 325 and 350 degrees.

7. 7

   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.

8. 8

   Repeat with the remaining pickles.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.