If you’ve never tried fried pickles, than you are missing out! I first tried this delicious guilty pleasure while on vacation in Minnesota, at a restaurant called Raapers. These pickles were breaded, deep-fried and served with honey mustard. I decided to make a lighter version of this deep fried favorite.
Oven Fried Pickles
Makes 8 servings
1 jar Kosher Dill Pickle spears
3/4 cup bread crumbs
1 tsp. oregano
½ tsp. paprika
1/4 tsp. pepper
Preheat oven to 375. Mix whole wheat bread crumbs, oregano, and paprika in a shallow bowl. In a separate bowl, whisk the egg.
Rinse pickle spears with water to take off some of the excess sodium. Dip in the egg mixture, than with the bread crumb mixture. Bake until golden brown.
Serve with low-fat honey mustard dip.