Instead of ordering those delicious fried dill pickle slices at a restaurant, make this healthier version at home in your own oven.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray; set aside.

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  • Whisk together buttermilk and egg in a small bowl. Add drained pickles, stirring to coat evenly.

  • Combine panko, cornmeal, paprika, pepper, and garlic powder in a food processor; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.

  • Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and panko mixtures.

  • Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.

Nutrition Facts

37 calories; protein 1.9g 4% DV; carbohydrates 4.8g 2% DV; dietary fiber 0.2g 1% DV; sugars 0.5g; fat 1g 2% DV; saturated fat 0.3g 2% DV; cholesterol 31.2mg 10% DV; vitamin a iu 140.2IU 3% DV; vitamin c 0.4mg 1% DV; folate 4.9mcg 1% DV; calcium 11.4mg 1% DV; iron 0.3mg 2% DV; magnesium 2.6mg 1% DV; potassium 28mg 1% DV; sodium 296.7mg 12% DV.