Fried Pickles

Ingredients:
12 pickle spears or 24 slices
1 c. flour
3 tsp. Prairie Oils Spiced Parmesan Spice Blend
1 tsp. Saltwest Naturals Flor de Sal
1 tsp. garlic powder
2 eggs, beaten
1 1/2 c. panko bread crumbs
2 c. Mild or Medium EVOO*

Ingredients for Pickle Ranch Dressing:
1/4 c. sour cream
1/4 c. mayonnaise
1 Tbsp. pickle juice
2 tsp. fresh dill, chopped
salt and pepper to taste

Pat pickle spears or slices dry between paper towels to remove excess moisture. In a small shallow bowl, mix flour with Parmesan blend, and garlic powder.

In a second bowl, add beaten eggs and in a third bowl place the panko breadcrumbs. This will be your breading station.

Heat the EVOO in a large skillet over med-high heat to approx 350F. Dredge each pickle in the the seasoned flour shaking off the excess. Dip in egg, then coat with panko, pressing lightly so it sticks. Working in batches, fry the pickles for 2 - 3 minutes until golden and crispy. Transfer to a paper towel lined plate or wire rack to drain.

For the ranch dip, mix all ingredients well and season with salt and pepper to taste. Serve the fried pickles with the dip on the side. Serves 4.

*Note: For a healthier version, try shallow frying, oven-frying, or air-frying using your desired amount of your favourite Infused Olive Oil, like our House Blend Olive Oil!