FRIED DILL PICKLES
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 tsp. paprika, 1/2 tsp. granulated garlic, 1/2 tsp. cayenne,1/2 tsp. Italian seasoning, 1 1/2 tsp. Cajun seasoning salt, 1/4 tsp. dried dill weed, 1/4 tsp. baking soda, and oil for frying
Drain the pickles and pat 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 with Parmesan cheese.