Baked Pickles

You’ve all had fried pickles, right? If you haven’t, you are totally missing out. Not like I’m telling you to go try them YES! DO!, but they are the bomb. For real. My love affair began in Sanibel, FL, at this awesome little restaurant called the Island Cow. Imagine: A delicious blended margarita, a Jimmy Buffet-esque man strumming on a guitar, and a plate of fried pickles. Pretty much heaven.

After much searching, I found this delicious rendition of Fried Pickles, without the artery-clogging fats. Baked not fried!

ENJOY!

baked-pickles-01

Baked {not fried!} Pickles

Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 5 servings

Serving Size: 2 pickle slices

Baked {not fried!} Pickles

Gather

pickles, sandwich-style, 1 jar
egg, 1
dill, a few "sprigs"
panko crumbs, 1 cup {I used Italian-seasoned}

Step by Step

  1. Preheat oven to 400 degrees.
  2. In a food processor, combine panko crumbs and dill until well-mixed. Pour bread crumbs onto a plate.
  3. Break the egg into a bowl and beat.
  4. Remove a pickle and pat with paper towel to remove some sodium. DON'T SKIP THIS STEP. Seriously. I've tried it and ohmysalty.
  5. Dip in egg and then coat in bread crumbs.
  6. Place coated pickle on foil-lined cookie sheet.
  7. Repeat x9.
  8. Bake at 400 degrees for 15 minutes, flip, and bake for 5 more minutes. Broil for 1 minute until they brown, watching carefully.
  9. Eat. Try dipping in ranch.
  10. Thank me. I'll wait.

Nutrition

Calories 75.8 Total Fat 1.4 g Saturated Fat 0.3 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.4 g Cholesterol 37.0 mg Sodium 544.7 mg Potassium 27.1 mg Total Carbohydrate 13.1 g Dietary Fiber 1.6 g Sugars -0.6 g Protein 2.9 g

Recipe from Healthy Tipping Point

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