*To dry the pickles…drain the pickles and lay on paper towels. Put more paper towels on top to absorb the liquid.**

Instructions:

In a small shallow bowl mix the milk and egg together. In another small shallow bowl mix the flour, Scorpion Powder, onion, salt and pepper and garlic together. In the last bowl add the Panko crumbs. One at a time dip the pickles into the egg mixture then into the flour. Shake off the excess flour and dip back into the egg then cover in the Panko crumbs. Lay the covered pickles in a single layer onto a baking sheet, when all pickles have been covered place the tray into the freezer for 1 hour (this will ensure the coating sticks to the pickle in the deep fryer). Heat vegetable oil to 375 degrees in deep pan. Cook a single layer of pickles at a time until they float and brown in color…about 5 minutes. Place on paper towel to drain. Sprinkle with salt if desired. Serve with Onion Blossom Horseradish Dip