Ingredients
32ozsliced oval dill hamburger pickles,48 slices
½cupPanko crumbs
¼cupcornmeal
¼cupflour
¼tspsmoked paprika
½tspchipotle powder
¼cupdried parsley
⅛tspkosher salt
1large egg
1large egg white
1tspolive oil spray
¼cupfat free sour cream
¼cupfat free Greek yogurt
1tbsplight mayo
¼tspgarlic powder
¼tsponion powder
½tbspfresh chives,chopped
¼tspsalt
freshly ground pepper,to taste
1tspwhite balsamic vinegar
⅓cup1% low fat buttermilk
Preparation
Make ranch dip by combining all the dip ingredients. Refrigerate until pickles are done.
Place pickles on paper towels to drain.
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 degrees F along with 2 baking sheets.
When the oven reaches the temperature, remove baking sheets and spray with olive oil spray. Place pickles on the baking sheets and spray the tops of the pickles with more oil.
Bake for 8 to 10 minutes. Turn and spray more oil if needed, then cook for an additional 5 minutes.
Remove pickles from the cooking sheet and serve hot with dip.
