vegetable oil for frying ▢1 (16-ounce) jar dill pickle slices ▢½ cup all-purpose flour ▢2 teaspoons garlic salt ▢1 teaspoon Italian seasoning ▢¼ teaspoon pepper ▢¾ cup water ▢1½ cups panko breadcrumbs
Bring a sauté pan to 350–375 degrees Fahrenheit over medium-high heat with 1/2 inch of oil.
While the oil is heating, place the drained pickles on paper towels. Dry by blotting away any surplus liquid.
In a shallow basin, combine flour, garlic salt, Italian seasoning, and pepper with a whisk. Combine with water until homogeneous. Separate breadcrumbs into a shallow dish.
Toss the batter with the pickles, working in rounds, to coat. Following that, breadcrumb the pickles, ensuring that all surfaces are coated.
Fry pickles in groups for 1–2 minutes per side, or until golden brown, in the oil. Further do so using the remaining pickles.
Serve immediately with ranch dressing.