Fried Dill Pickle Coins
2 cups all-purpose flour
1/2 t salt
1/4 t pepper
1 cup milk
3 cups thin dill pickles slices, drained
Oil for deep frying
Ranch salad dressing, optional
In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture, and coat again with flour mixture.
In an electric skillet or deep-fat fryer heat oil to 375 degrees.
Fry about 10 pickles at a time for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired.