pickle spears


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

Drain the pickles and dab them dry 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.  get out a heavy skillet, add 2-inches of oil heat to 450 degrees.  Drop pickles in skillet, do no crowd, fry until golden brown and crispy.  Serve with creamy horseradish and a ranch dip, sprinkle lightly with Parmesan cheese.

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