Baked Dill Pickles

April 03, 2013

1020

Why fry a pickle when you can bake it and get an even better taste with less fat? These “fried” pickles are so good that you probably won’t have enough room in your oven to make as much as your family can eat. I made about 50 or so of these and they were gone in about 4 minutes, soooo you might wanna DOUBLE THIS RECIPE! - or just keep them all to yourself .

3 Large Kosher Dill Wholes
3 Eggs
3 TBLs Milk
1 cup Flour (All Purpose)
1/2 cup Bread Crumbs
1/4 cup Panko Crumbs
1/2 cup Cheddar Cheese (Finely Shredded)

Preheat the oven to 425 degrees. Slice your Dills into “chips” about 1/4 inch in thickness. Take 3 small mixing bowls and put the flour in 1, the eggs and milk in the second(and beat them together), and combine the bread crumbs, Panko crumbs, and the shredded cheese in the third bowl. Coat each pickle chip with flour, then the egg/milk mixture, and then the cheesy bread/Panko crumb mixture, and place on to an oiled cookie sheet. Bake @ 425 degrees for 7 – 10 minutes or until desired “crispiness” is reached. Add a side of ranch to dip into and ENJOY! Now make more!

Nutritions

Calories
321

Sodium
85238mg
3551% DV

Fat
10g
15% DV

Protein
16g
33% DV

Carbs
58g
19% DV

Fiber
5g
22% DV