I found this in the Diabetic Living magazine. We liked it.
- 2 tablespoons low-fat (1%) buttermilk
- 1 egg
- 30 crinkle-cut dill pickle slices (about 1 cup), rinsed, drained, and patted dry
- 1/2 cup panko (Japanese-style bread crumbs)
- 1 tablespoon yellow cornmeal
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Directions
- Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray; set aside.
- In a small bowl whisk together buttermilk and egg. Add drained pickles, stirring to coat evenly.
- In a food processor combine panko, cornmeal, paprika, pepper, and garlic powder; cover and process about 20 seconds or until evenly fine. Transfer mixture to a shallow dish.
- Working in batches, add a few buttermilk-coated pickles to the panko mixture, stirring with a fork to coat. Shake off excess crumbs. Arrange pickles in a single layer on the prepared baking sheet. Repeat with the remaining pickles. Discard excess buttermilk and panko mixtures.
- Lightly coat tops of pickles with cooking spray. Bake 10 minutes. Using a spatula, turn pickles over. Bake 8 to 10 minutes more or until browned and crisp. Serve immediately.
No comments:
Post a Comment