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.
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.
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