FIT hits the PAN Friday – Skinny Fried Pickles

My husband and I made a stop in Savannah, GA on our way home from a Thanksgiving trip to NE Georgia. We stopped at a seafood restaurant on the river and they had fried pickles! I had always wanted to try fried pickles!

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The recipe was fantastic! They used a lot of paprika and had a couple of different dipping sauces. When we got home, my husband kept asking me to make fried pickles. I do not fry much of anything in our house, so I had to find a lower fat recipe. Thankfully, my friends at Skinny Taste took care of that for me! If you are watching your sodium intake, you will want to substitute reduced sodium pickles. I looked at our local stores for low-sodium pickles and came up empty-handed. However, I did a little research online and found out Vlasic offers a couple of reduced sodium products. For you brave folks, there is the option of making your own. Click HERE for the recipe!P1100379

I did make a few changes in my recipe simply because I like to use what I already have on hand. My adjusted recipe was still delicious! Also, I did not make the ranch dip because I forgot to bring the recipe with me to the store. We used Bolthouse Farms Salsa Ranch for the dipping sauce. It was good, but next time I am making the ranch dip below! Enjoy!

Oven “Fried” Pickles with Skinny Herb Buttermilk Ranch Dip

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.

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.

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