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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


Recipe Summary

20 mins
40 mins


Ingredient Checklist


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

  • 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; carbohydrates 4.8g; dietary fiber 0.2g; sugars 0.5g; fat 1g; saturated fat 0.3g; cholesterol 31.2mg; vitamin a iu 140.2IU; vitamin c 0.4mg; folate 4.9mcg; calcium 11.4mg; iron 0.3mg; magnesium 2.6mg; potassium 28mg; sodium 296.7mg.