Ingredients
2 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 eggs1 cup milk3 cups thin dill pickle slices, drainedOil for deep-fat fryingRanch salad dressing, optional
Preparation
In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.
