INGREDIENTS:
12 large Dickey Farms pickle spears, drained and patted dry
1 cup all-purpose flour
1 tsp garlic powder
1 tsp kosher salt
2 large eggs, lightly beaten
2 cups Panko
Vegetable oil, for frying
1/4 cup of ranch, for serving
1 tbsp hot sauce, for serving
INSTRUCTIONS:
PREPARE THE PICKLES:
Slice pickle spears lengthwise into thirds or quarters, depending on how thick they are, to create thin spears.
SET UP THE DREDGING STATION:
In a medium bowl, whisk together flour, garlic powder, and kosher salt. Put the eggs in a separate medium bowl and the panko in a third bowl. Working a few spears at a time, dredge the pickle spears in the flour mixture, toss the spears in the eggs, then dredge in panko.
MAKE THE SPICY RANCH:
Mix together ranch and hot sauce, adding more hot sauce if desired. Set aside until ready to serve.
FRY THE PICKLES:
Pour about 1 1/2-in vegetable oil into a large, deep skillet. Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick into the pan its ready.) Working in batches, add 3-4 pickle spears to the hot oil using tongs. Cook until the spears are golden brown on one side, about 1 minute, then flip and cook until the second side is golden, about a minute more. Place the fried pickles on a cooling rack lined with paper towels.
Serve hot with spicy ranch.
*Recipe from delish.com
*Image from fearlessdining.com
