Fried Dill Pickles

2 cups flour

1/2 tsp salt

1/4 tsp pepper

2 eggs

1 cup milk

3 cups thin dill pickle slices (drained)

Oil for deep-fat frying

In a shallow bowl, combine the flour, salt and pepper.

In another bowl beat together the eggs and milk.

Blot pickles with paper towels to remove moisture.

Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

Heat oil to 375 degrees; fry pickles for 3 minutes or until golden brown, turning once. Drain on paper towels.

Serve warm with ranch dressing.