Perfect for dipping in a cool and creamy ranch sauce.
Ingredients:
48 slices of pickles, drained and pat dry with paper towels
1/2 cup flour
1/2 cup beer, buttermilk or milk
1 egg, lightly beaten
1 teaspoon creole seasoning (optional)
1 cup panko bread crumbs
Directions:
Preheat oven at 425 F.
Dip the pickle slices in the mixture of the flour, beer, egg and creole seasoning.
Dredge in the bread crumbs and place on a rack on a baking dish.
Bake until golden brown and crispy, about 12-14 minutes.