Ingredients
- 1 (16 oz.) jar dill pickle spears
- 1 cup low-fat buttermilk
- 1 egg
- hot sauce, to taste
- 1 cup panko bread crumbs
- 1/2 teaspoon paprika
- 1/2 teaspoons granulated garlic
- 1/2 teaspoon cayenne
- 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoon Cajun seasoning salt
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon baking soda
- oil for frying
Directions
- Drain and save the pickle juice. Dab and dry the pickles with a paper towel set aside. In a bowl make the batter, add the buttermilk, egg, hot sauce, paprika, garlic, cayenne, Italian seasoning, salt, dill weed, and baking soda, mix well.
- Add the bread crumbs to a plate. Run the pickles through the batter the toss in the bread crumbs, set aside for a minute or two. This process allows the batter and crumb mixture to adhere to the pickles, rapid if necessary. Get out a heavy skillet, add 2-inches of oil heat to 450 degrees.
- Drop pickles in a skillet, do no crowd, fry until golden brown and crispy. Serve with creamy horseradish and a ranch dip.