Cornmeal panko herb crusted dill pickles baked in the oven until golden and crisp with a light buttermilk ranch dip. Have you ever had fried pickles?
Appetizer, Snack
4.0 (3)

Oven "Fried" Pickles with Skinny Herb Buttermilk Ranch Dip

"Delicious dill pickles coated in a crunchy cornmeal panko herb crust and baked to perfection until they’re golden and crispy, served alongside a creamy buttermilk ranch dip. Have you ever tried pickles prepared this way?" Recipe title: "Oven 'Fried' Pickles with Skinny Herb Buttermilk Ranch Dip"

Prep Time
30 minutes
Cook Time
10 minutes
Servings
8 servings
Calories
58.6
AmericanTotal: 40 minutes

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Ingredients

  • 2 -16 oz jars
  • 1/4 tsp of smoked paprika
  • 1/2 tsp chipotle powder
  • 1/4 cup dried parsley
  • 1/8 th tsp kosher salt
  • 1 large egg
  • 1 large egg white
  • olive oil spray
  • 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
  • 1/4 cup of cornmeal
  • 1/4 cup of flour
  • 1/2 cup of Panko crumbs

Instructions

  1. 1

    Prepare the ranch dip by blending all the ingredients together and let it chill in the refrigerator until the pickles are ready.

  2. 2

    Lay the pickles out on paper towels to absorb excess moisture.

  3. 3

    In a mixing bowl, combine breadcrumbs and flour, then add paprika, parsley, half of the chipotle powder, and salt.

  4. 4

    In a separate bowl, beat the eggs and egg whites, seasoning them with the remaining chipotle powder.

  5. 5

    Coat each pickle in the egg mixture, then roll it in the breadcrumb mixture, pressing firmly to ensure the crumbs adhere well.

  6. 6

    Preheat the oven to 450°F, placing two baking sheets inside to heat up as well.

  7. 7

    Once the oven reaches the desired temperature, carefully take out the baking sheets and lightly spray them with olive oil; arrange the pickles on the sheets and give the tops a light spray of oil as well.

  8. 8

    Bake for 8-10 minutes, then flip the pickles and spray them again if necessary, continuing to bake for an additional five minutes.

  9. 9

    Take the pickles off the baking sheets and serve them warm alongside the ranch dip.

Nutrition Information

58.6
Calories
2.4g
Protein
9.1g
Carbs
1.4g
Fat
0.5g
Sat. Fat
1248.8mg
Sodium
* Nutrition information is per serving (6 slices with dip)

Notes & Tips

  • Adapted from Mary's Bites

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