Ingredients:

  • 2 large dill pickles, sliced into coins
  • Vegetable oil for frying

Wet batter:

  • 1/2 cup flour
  • 1 cup miik
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Dry coating:

  • 1 cup panko breadcrumbs
  • 1 tablespoon fresh dill, chopped (optional)

Preparation:

  1. Place the sliced pickles on a paper towel and pat dry.
  2. In a medium bowl, add the flour, milk, egg, baking powder, and seasonings. Whisk until smooth.
  3. In another small bowl, add the panko and dill.
  4. Dip the pickles in the wet batter and then in the dry coating. Flip to coat.
  5. In a deep pan pour in the vegetable oil to about 1/2 inch up the side of the pan. Heat the oil to 360º F.
  6. Pop the coated pickles in the oil. The oil should be hot enough to bubble. Flip the pickles once golden brown, about 2-3 minutes.
  7. Finish cooking on the other side and transfer to paper towels to drain the excess oil.
  8. Serve with ranch & enjoy!