And while the thought of turning on my oven makes me break out in a sweat, I just may so that I can indulge in these delicious morsels.
We all know that almost anything fried is just so dang good, but it makes our thighs and rears so unhappy. Especially when your still trying to look nice in the twilight days of summer capri's and shorts.
So, for the sake of my fanny I am going to "oven fry" or bake these babies instead of frying.
You'll still want to eat 6-27 of them so what the heck.
The Herby Buttermilk Ranch Dip is to die for as well. It would be good dipped with my shoe-good!!
As adapted from:SkinnyTaste
- 1-16 oz jar (48 slices) sliced oval dill hamburger pickles
- 1/3 cup of Panko crumbs
- 2 tbsn of cornmeal
- 2 tbsn of flour
- 1/4 tsp of smoked paprika
- 1/2 tsp chipotle powder (or chile powder)
- 2 tbsn dried parsley
- 1/8th tsp kosher salt
- 1 large egg
- 1 large egg white
- olive oil spray
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
Make ranch dip by combining all the dip ingredients and refrigerate until pickles are done.
Place pickles to drain on paper towels.
Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
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.