2 C. flour
½ tsp. salt
¼ tsp. pepper
2 eggs
1 C. milk
3 C. thin dill pickle slices, drained
Oil for frying
Ranch dressing, optional
In shallow bowl, combine flour, salt pepper, In another bowl, beat eggs and milk. Blot pickles w/paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture, then again w/flour mixture.
In electric skillet or deep fat fryer, heat oil. To 375º. Fry pickles 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. 8 servings