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Add a photoPanko crusted dill pickle spears fried in a skillet until golden and crunchy.
Ingredientes
- 4 cups canola oil
- 1/2 cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 6 dill pickle spears
- Ranch dressing for dipping
Direcciones
- Heat oil in a 12 inch skillet over medium high heat.
- Place pickle spears on a plate with paper towels, blotting gently to remove excess moisture.
- Place flour in a shallow dish. Add eggs to another shallow dish and beat gently with a fork or whisk. Place panko breadcrumbs in a third shallow dish.
- Dip each pickle spear into the flour, then into the egg, back into the flour, then back into the egg, and lastly into the breadcrumbs. Be sure to coat well with the breadcrumbs.
- Fry in hot oil for 2-3 minutes on each side or until deep golden brown. Drain pickles on a cooling rack set over newspaper or paper towels. Serve with ranch dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 1415 | |
| Calories from Fat 1307 | 92% |
| Total Fat 147.85g | 185% |
| Saturated Fat 11.4g | 46% |
| Trans Fat 0.58g | |
| Cholesterol 62mg | 21% |
| Sodium 153mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 21.02g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.26g | 1% |
| Protein 5.32g | 9% |
