Fried Dill Pickles

Name: Fried Dill Pickles
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

7 ingredients

9 steps

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

1

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

Line a baking sheet with a brown paper bag or paper towels.
4

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

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

Repeat with the remaining pickles.
9

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