INGREDIENTS

• Vegetable oil for frying

• 1 jar (24 oz.) kosher dill pickles, well drained and patted dry

• 2 large eggs, beaten

• 1 cup panko bread crumbs

• 1/2 cup all-purpose flour

• 1 teaspoon cajun seasoning

• 1 teaspoon salt

• 1/2 teaspoon black pepper
  
  

• DIRECTIONS

• Heat oil in deep fryer to 375°F.

• Place pickles and eggs in large bowl, toss until well coated.

• In large resealable plastic bag, add panko bread crumbs, flour, Cajun seasoning, salt and pepper. Seal bag and shake.

• Add half of the pickles to bag. Seal bag and shake until pickles are well coated.

• Place a single layer of pickles in deep fryer basket. Fry for 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining pickles.

• Serve with ranch dressing, if desired.