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.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.