Instructions

• In a small bowl combine 1 tablespoon mayonnaise, 1 tablespoon yogurt, 1/2 teaspoon garlic powder, 1 teaspoon lemon juice, 1/2 teaspoon chopped dill, and 1/2 teaspoon chopped parsley. Stir until smooth and set aside.
• Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
• Pat the 8 ounces of pickle spears dry with paper towels.
• Set up a breading station: put 1/3 cup flour in a shallow pan; beat 1 large egg in a shallow bowl; in another shallow pan combine 1/2 cup panko bread crumbs, 1 tablespoon grated Parmesan, and 1 tablespoon chopped parsley.
• One at a time, coat each pickle spear: dredge in the flour and shake off excess, dip into the beaten egg letting excess drip off, then press into the panko mixture so they are evenly coated. Shake off loose crumbs.
• Fry the coated pickles in the hot oil in batches (do not overcrowd) for about 30 to 60 seconds, or until golden brown, turning if needed.
• Remove fried pickles with a slotted spoon or tongs and place them on a wire rack to drain.
• Sprinkle with additional chopped parsley for garnish and serve immediately with the prepared dip.