Oven-Fried Pickles

By Ellie

4 Person

30 Minutes

89 Calories

These oven-fried pickles get their crispy exterior from a dredge in flour, egg and whole-wheat breadcrumbs. Serve with a creamy herbed sour cream to take this easy app to the next level.

Ingredients

¼ tsp. salt, divided
1 tsp. lemon juice
1 tsp. dried minced garlic
1 tbsp. chopped fresh dill
½ cup sour cream
Cooking spray
2 eggs, lightly beaten
⅓ cup all-purpose flour
1 cup whole-wheat panko breadcrumbs
8 oz. sliced dill pickles (about 1⅓ cups)

Method

01

Preheat oven to 425°F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
02

Pat pickle slices dry. Place panko, flour, and eggs in three separate shallow dishes. Working in batches, dredge the pickles in the flour, coat with the egg and then the panko, patting the crumbs to adhere. Place on the prepared rack. Coat liberally with cooking spray. Bake until crisp and beginning to brown, about 10 minutes.
03

Meanwhile, combine sour cream, dill, dried garlic, lemon juice and ⅛ teaspoon salt in a small bowl.
04

To serve, transfer the pickles to a platter and sprinkle with the remaining ⅛ teaspoon salt. Serve with the sauce.

Related Tags

Thanksgiving Snacks Recipes

Oven-Fried Pickles

4.3

( By Ellie )

These oven-fried pickles get their crispy exterior from a dredge in flour, egg and whole-wheat breadcrumbs. Serve with a creamy herbed sour cream to take this easy app to the next level.

01 Information

Grade easy
Serving 4 servings
Calorie 89 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

¼ tsp. salt, divided

1 tsp. lemon juice

1 tsp. dried minced garlic

1 tbsp. chopped fresh dill

½ cup sour cream

Cooking spray

2 eggs, lightly beaten

⅓ cup all-purpose flour

1 cup whole-wheat panko breadcrumbs

8 oz. sliced dill pickles (about 1⅓ cups)

03 Method

Step 1

Preheat oven to 425°F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.

Step 2

Pat pickle slices dry. Place panko, flour, and eggs in three separate shallow dishes. Working in batches, dredge the pickles in the flour, coat with the egg and then the panko, patting the crumbs to adhere. Place on the prepared rack. Coat liberally with cooking spray. Bake until crisp and beginning to brown, about 10 minutes.

Step 3

Meanwhile, combine sour cream, dill, dried garlic, lemon juice and ⅛ teaspoon salt in a small bowl.

Step 4

To serve, transfer the pickles to a platter and sprinkle with the remaining ⅛ teaspoon salt. Serve with the sauce.

04 Author