1 (24 oz.) jar dill pickle spears
cooking oil

WORLD'S BEST COATING:

1 cup all-purpose flour
2 tsp. cornstarch
2 eggs, beaten
2 cups frosted corn flakes, crumbled

Fill pan with cooking oil so that it is 1/2 to 1-inch deep - turn on medium heat.

Blot pickle spears dry with paper towels.

Roll spears in flour/cornstarch mixture followed by beaten eggs and finally the frosted corn flakes.

Fry until golden brown on each side (about 1 to 2 minutes).

Let cool! And enjoy with mustard!

Submitted by: Katie T.