Oven Fried Pickles with Herb Ranch Dip
Ingredients
The pickles
-
2
16 oz jars
sliced oval dill hamburger pickles
-
½
cup
Panko crumbs
-
¼
cup
cornmeal
-
¼
cup
flour
-
¼
tsp
smoked paprika
-
½
tsp
chipotle powder
-
¼
cup
dried parsley
-
⅛
tsp
kosher salt
-
1
large
egg
-
1
large
egg white
-
1
tsp
olive oil spray
The ranch dip
-
¼
cup
fat free sour cream
-
¼
cup
fat free Greek yogurt
-
1
tbsp
light mayo
-
¼
tsp
garlic powder
-
¼
tsp
onion powder
-
½
tbsp
chopped fresh chives
-
¼
tsp
salt
-
to taste
freshly ground pepper
-
1
tsp
white balsamic vinegar
-
⅓
cup
1% low fat buttermilk
Instructions
- Make the ranch dip by combining all dip ingredients and refrigerate.
- Drain pickles on paper towels.
- Mix Panko crumbs, cornmeal, flour, smoked paprika, dried parsley, and half of the chipotle powder and salt.
- Whisk eggs and season with remaining chipotle powder.
- Dip pickles in the egg mixture, then coat with the crumb mixture, pressing down.
- Preheat the oven to 450°F with two baking sheets inside.
- Once preheated, remove baking sheets, spray with olive oil, and place pickles on sheets, spraying tops with more oil.
- Bake for 8-10 minutes, turn pickles, spray if needed, and bake an additional 5 minutes.
- Remove pickles and serve hot with ranch dip.
Nutrition Facts (estimated)
Servings
8
Calories
58
Total fat
1.4g
Total carbohydrates
9.1g
Total protein
2.4g
Sodium
1248.8mg
Cholesterol
23mg
You might also like