2 lg. egg yolks
1 c. water
1 1/2 c. all-purpose flour
1 (32 oz.) jar dill pickles, well drained
Oil for frying

Beat yolks and water together. Gradually beat in flour, keeping the batter smooth. Trim end on pickles. Slice 1/4 inch thick and dry well on paper towels. Heat oil to 375 degrees and fry. Do not crowd. Fry until slightly browned. Drain on paper towels and serve at once.