Medium Dill Pickles (8)
into thin (0.2-inch) slices. Set aside to dry.
Heat up the
Vegetable Oil (4 cups)
in a large saucepan over medium heat, until it reaches 350 degrees F (175 degrees C).
Set up the dredging station. In a medium mixing bowl, whisk together
All-Purpose Flour (1 cup)
Cayenne Pepper (1 tsp)
Smoked Paprika (1 tsp)
Ground Cumin (1 tsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Put the
in another medium bowl, and the
Panko Breadcrumbs (2 cups)
in a third bowl.
Dredge the sliced pickles in the flour mixture first, then the eggs, then dredge in breadcrumbs.
Carefully lower the pickles into the oil and fry until both sides are golden brown, about 3-5 minutes. Fish the pickles out and put on a paper towel-lined plate.
Serve with sauce of your choice.