Oil for frying
1/2 C all purpose flour
1 teaspoon Italian seasoning
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce (we like a little more)
1/2 C water
16 ounces dill pickles, drained and dried on paper towels.

1/2 C all purpose flour 1 teaspoon Italian seasoning 1 1/2 teaspoons garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon hot sauce (we like a little more) 1/2 C water 16 ounces dill pickles, drained and dried on paper towels.

Be sure and dry the pickles, this really makes the batter stick better to them. Heat oil to 375 degrees. In a shallow bowl whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth. Working in batches, add dried pickles to the batter, gently tossing to coat. Using a slotted spoon, remove pickles from batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375 degrees.