I love those crunchy treats with a hint of sour. The first time I tried fried pickles was in college. I have had them a few times since...(maybe more than a few) but try to avoid them. Until, I found an 'skinny' version. I am always trying to take a OMG LOVE IT, CAN'T LIVE WITHOUT IT, recipe and make it better for us. So when I found this recipe, well, you let me know what you think of it.
Adapted from Mary's Bites
Skinnytaste.com
Servings: 8 • Serving Size: 6 slices with dip • Old Points: 1 pts • Points+: 3 pts
Calories: 58.6 • Fat: 1.4 g • Protein: 2.4 g • Carb: 9.1 g • Fiber: 0.6 g • Sugar: 0.3 g
Sodium: 1248.8 mg
Ingredients:
- 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
- 1/2 cup of Panko crumbs
- 1/4 cup of cornmeal
- 1/4 cup of flour
- 1/4 tsp of smoked paprika
- 1/2 tsp chipotle powder
- 1/4 cup dried parsley
- 1/8th tsp kosher salt
- 1 large egg
- 1 large egg white
- olive oil spray (about 1 tsp)
For the Ranch Dip:
- 1/4 cup fat free sour cream
- 1/4 cup fat free Greek yogurt
- 1 tbsp light mayo
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tbsp chopped fresh chives 1/4 tsp salt
- freshly ground pepper to taste
- 1 tsp white balsamic vinegar
- 1/3 cup 1% low fat buttermilk
Directions:
Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°,remove baking sheets and spray with olive oil spray; place pickles on the baking sheets and spray the tops of the pickles with the more oil. Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes. Remove pickles from cooking sheet and serve hot with dip.
http://www.skinnytaste.com/