These oven-fried pickles get their crispy exterior from a dredge in flour, egg and whole-wheat breadcrumbs. Serve with a creamy herbed sour cream to take this easy app to the next level. Source: EatingWell.com, December 2017

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.

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  • Pat pickle slices dry. Place panko, flour and eggs in three separate shallow dishes. Working in batches, dredge the pickles in the flour, coat with the egg and then the panko, patting the crumbs to adhere. Place on the prepared rack. Coat liberally with cooking spray. Bake until crisp and beginning to brown, about 10 minutes.

  • Meanwhile, combine sour cream, dill, dried garlic, lemon juice and 1/8 teaspoon salt in a small bowl.

  • To serve, transfer the pickles to a platter and sprinkle with the remaining 1/8 teaspoon salt. Serve with the sauce.

Nutrition Facts

89 calories; 4.8 g total fat; 38 mg cholesterol; 328 mg sodium. 8.9 g carbohydrates; 2.9 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2018
Love this! They don't taste greasy or soggy like some restaurant fried pickles. Healthier and delicious! Read More
Rating: 5 stars
01/11/2018
Three words: CRUNCH CRUNCH CRUNCH. I love fried pickles and with these fulfill all my cravings but with way fewer calories. Read More