| Italian Seasoned Fried Pickles |
Recipe Type: Appetizer
- 2 Cups Peanut Oil
- 1 Jar (32 oz) Dill Sliced Pickles, Drained
- 1 Cup Trucchi’s Italian Bread Crumbs
- 1 Teaspoon McCormick Red Cayenne Pepper
- 1 Teaspoon McCormick Pure Ground Black Pepper
- 1/3 Teaspoon McCormick Garlic Powder
- 2 Eggs, Beaten
- Wish Bone Ranch Salad Dressing, For Serving
- Place a large heavy skillet over medium heat. Heat up peanut oil for frying.
- While the oil is heating, pat the pickle slices dry using paper towels. Mix the bread crumbs, cayenne pepper, black pepper and garlic powder together in a small bowl.
- Take the pickle slices, and dip them into the beaten eggs. Then coat them completely with the bread crumb mixture.
- Put in the hot oil very carefully. Fry on both sides until they are completely golden brown. Turn only once.
- Transfer to paper towels. Serve with Ranch Dressing.
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