- 2 cups vegetable oil for frying, or as needed
- 2 large eggs
- 2 cups salted mini pretzels, crushed
- 1/2 cup all-purpose flour
- 6 large dill pickles, sliced diagonally
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Beat eggs in a bowl. Pour pretzels into a separate bowl. Pour flour into a shallow bowl.
- Gently press pickle slices into flour to coat and shake off the excess flour. Dip into the beaten egg, then press into crushed pretzels. Place the coated pickles onto a plate while coating the rest; do not stack.
- Fry coated pickles, working in batches, in the hot oil until browned, about 1 minute per side. Drain fried pickles on a paper towel-lined plate.