- vegetable oil, for frying 1 cup all-purpose flour salt and fresh ground black pepper 4 large eggs, beaten 1 cup cornmeal 1 (16-ounce) jar bread and butter pickles
Put the flour and a dash of salt and pepper in a small bowl, the beaten eggs in another bowl, and the cornmeal with a dash of salt and pepper in a third bowl. Dredge the pickles in the flour, then the egg, and then the cornmeal. In batches, carefully lower the pickles into the oil and fry for 3 minutes. Using a slotted spoon remove from the oil to paper towels to drain.