Crispy Fried Pickle Spears

Crispy Fried Pickle Spears 3 dill pickle spears, cut in half length wise 1 large egg 1/4 C. milk 1/3 C. all purpose flour 1 tsp. baking powder 1/2 tsp. smoked paprika good pinch each of salt and pepper panko bread crumbs veg. oil for frying In a bowl, whisk together the egg, milk, flour, baking powder and seasonings. Add the pickles to the batter and let sit while you heat 1" of oil in a skillet to 350 degrees. Spread about 1/4 C. of panko on a plate and when ready to fry dip, one at a time, in the panko and roll to coat then drop into the hot oil. Add more panko as you go to finish coating the remaining spears. Note: Using a little panko at the time and rolling individually keeps the panko from getting soft, which will cause it not to stick to the pickle. Fry the spears until golden all over and drain on a paper towel lined plate. Serve with ranch dressing.