vegetable oil for frying ▢1 (16-ounce) jar dill pickle slices ▢½ cup all-purpose flour ▢2 teaspoons garlic salt ▢1 teaspoon Italian seasoning ▢¼ teaspoon pepper ▢¾ cup water ▢1½ cups panko breadcrumbs


Step - 1

Bring a sauté pan to 350–375 degrees Fahrenheit over medium-high heat with 1/2 inch of oil.  

While the oil is heating, place the drained pickles on paper towels. Dry by blotting away any surplus liquid.  

Step - 2

In a shallow basin, combine flour, garlic salt, Italian seasoning, and pepper with a whisk. Combine with water until homogeneous.  Separate breadcrumbs into a shallow dish.  

Step - 3

Toss the batter with the pickles, working in rounds, to coat. Following that, breadcrumb the pickles, ensuring that all surfaces are coated.  

Step - 4

Fry pickles in groups for 1–2 minutes per side, or until golden brown, in the oil. Further do so using the remaining pickles.  

Step - 5

Serve immediately with ranch dressing.

Step - 6

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