Vegetable Oil or peanut oil
½ cup all-purpose flour
1 tsp Italian seasoning
2 tsp garlic salt (with parsley flakes)
1/4 tsp black pepper
3/4 cup water
16 oz dill pickle slices
1 1/2 cups Panko
Heat oil in a frying pan over medium-high heat.
Drain and dry pickles and place on paper towels. Pat DRY with double layered paper towels.
While oil is heating whisk together flour, Italian seasoning, garlic powder, salt and pepper in shallow bowl. Add water and mix until smooth.
Add part of the dried pickles to the batter and toss to coat. Dip pickles in a pie pan filled with Panko.
Fry in the oil (until golden brown). Continue until all the pickles are fried and serve immediately with ranch.