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“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.”
8 ounces sliced dill pickles (about 1⅓ cups)
1 cup whole-wheat panko breadcrumbs
⅓ cup all-purpose flour
2 eggs, lightly beaten
½ cup sour cream
1 tablespoon chopped fresh dill
1 teaspoon dried minced garlic
1 teaspoon lemon juice
¼ teaspoon salt, divided
1Preheat oven to 425°F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
2Pat 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.
3Meanwhile, combine sour cream, dill, dried garlic, lemon juice and ⅛ teaspoon salt in a small bowl.
4To serve, transfer the pickles to a platter and sprinkle with the remaining ⅛ teaspoon salt. Serve with the sauce.