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Betsy’s Baked “Fried” Pickles.

Baked, Gluten-Free “Fried” Pickles With Low-Fat Ranch Dip.

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Fried pickles are popping up on more and more menus and if you’ve ever indulged in them, you know that they are simply to die for.  Unfortunately, they aren’t exactly good for you, so I decided to make a healthier version, baked instead of deep-fried, with a gluten-free breading. I’m not going to lie, nothing beats the taste of deep-fried pickles served with ranch dressing, but these are a close second and I felt much less guilty after eating these!

Serves 3-5.

Ingredients:

Baked “Fried” Pickles

  • 1 1/2 cups dill pickle hamburger slices
  • 1 cup corn meal
  • 1/2 cup garbanzo bean flour
  • 3/4 cup Egg Beaters
  • 1/4 cup Frank’s Red Hot
  • 2-3 tbsp olive oil
  • 1 tbsp dry Italian seasoning
  • black pepper

Low-Fat Ranch Dip

  • 1/2 cup low-fat sour cream
  • 1/2 package dry Hidden Valley Ranch mix
  • black pepper

Coat a large non-stick baking sheet with 2-3 tbsp of olive oil (enough so that the whole pan has a generous coating) and put the baking sheet into a 400 degree oven for about 5-7 minutes to heat the oil.

While the baking sheet is heating, drain the dill pickles and use a paper towel to dab off any excess liquid.

In a bowl, combine the corn meal, garbanzo bean flour, dry Italian seasoning along with a generous dash of black pepper. Mix the ingredients up with a fork.  In a small bowl, add the Egg Beaters and whisk in the Frank’s Red Hot. Take half of the pickles, dipping them into the egg mixture. Then take the pickles and place them into the flour mixture, coating both sides. Put the breaded pickles on a plate and set aside. Repeat with the remainder of the pickles. Once all pickles are breaded, remove the hot baking sheet from the oven and line up the pickles evenly. Put the baking sheet back into the oven. After 10 minutes, remove them from the oven and flip the pickles to cook the other side for an additional 10 minutes.

While the pickles are in the oven, mix the sour cream, dry ranch mix and a dash of black pepper in a small mixing bowl.

When the pickles come out of the oven, serve them up piping hot with a dollop of the low-fat ranch dip.

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One Comment Post a comment
  1. Becca Nichols #

    These look ridiculously good!

    August 26, 2013

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