Coat dill pickle spears in Italian-seasoned breadcrumbs and fry until crispy. Serve with Ranch or blue cheese dressing for a crowd-pleasing appetizer.
1 cup milk
1 cup Italian-seasoned dry bread crumbs
1/4 cup all-purpose flour
15 dill pickle spears, well drained
oil for deep frying
Garnish: ranch or Thousand Island salad dressing
Whisk together eggs and milk in a small bowl; mix bread crumbs and flour in a separate small bowl. Dip pickles into egg mixture; roll in crumb mixture to coat. Heat several inches oil to 375 degrees in a deep fryer. Fry pickles 3 to 5 at a time until golden. Drain on paper towels. Serve warm with salad dressing for dipping. Makes 4 to 5 servings.