These fried, ranch-flavored, panko-coated pickles are delicious with dip and perfect for appetizers. For the crispiest pickles, use whole pickles, hand-cut into spears.
to 6 cups vegetable oil
cup all-purpose flour
teaspoons dry ranch dressing mix (from 1-oz package)
cups Progresso™ panko crispy bread crumbs
crisp pickle spears
Heat oil in deep fryer or 12-inch skillet to 375°F.
Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.
Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.
After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.
For the crispiest pickle spears, buy whole pickles from the refrigerated section of your supermarket, and cut them into spears for the recipe.
For a thinner breading, you can replace 2 of the eggs with 1 cup milk, and only dip in the flour and egg once, instead of twice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.