Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8 ounces sliced dill pickles (about 1 1/3 cups)1cupwhole-wheat panko breadcrumbs⅓cupall-purpose flour2eggs, lightly beatenCooking spray½cupsour cream1tablespoonchopped fresh dill1teaspoondried minced garlic1teaspoonlemon juice¼teaspoonsalt, divided
Cook Mode(Keep screen awake)
Ingredients
8 ounces sliced dill pickles (about 1 1/3 cups)
1cupwhole-wheat panko breadcrumbs
⅓cupall-purpose flour
2eggs, lightly beaten
Cooking spray
½cupsour cream
1tablespoonchopped fresh dill
1teaspoondried minced garlic
1teaspoonlemon juice
¼teaspoonsalt, divided
DirectionsPreheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.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.Meanwhile, combine sour cream, dill, dried garlic, lemon juice and 1/8 teaspoon salt in a small bowl.To serve, transfer the pickles to a platter and sprinkle with the remaining 1/8 teaspoon salt. Serve with the sauce.Originally appeared: EatingWell.com, December 2017
Directions
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.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.Meanwhile, combine sour cream, dill, dried garlic, lemon juice and 1/8 teaspoon salt in a small bowl.To serve, transfer the pickles to a platter and sprinkle with the remaining 1/8 teaspoon salt. Serve with the sauce.
Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
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.
Meanwhile, combine sour cream, dill, dried garlic, lemon juice and 1/8 teaspoon salt in a small bowl.
To serve, transfer the pickles to a platter and sprinkle with the remaining 1/8 teaspoon salt. Serve with the sauce.
Originally appeared: EatingWell.com, December 2017
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Nutrition Facts(per serving)89Calories5gFat9gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
