2 lg. egg yolks
1 c. water
1 1/2 c. all-purpose flour
1 jar dill pickles
Oil for frying
Beat yolks and water together and gradually beat in flour. Continue eating batter until smooth and lump free. Trim end off of the pickles and slice 1/4 inch thick and dry on paper towels.
Batter the pickles and fry them in heated oil (about 375 degrees) until batter turns golden brown.
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