"Fried" Pickles with Southwest Ranch Dipping Sauce
While any variety of pickle can be used in this recipe, I like the flavor of dill pickles best – it goes really well with the cornmeal and also with the ranch dipping sauce. Pickles from the refrigerator case tend to be crisper and will hold up better in the oven.
- ¼ cup Marzetti Simply Dressed & Light Ranch
- 2 Tablespoons Fat Free Plain Greek Yogurt
- 2 teaspoons Hot Sauce
- ¼ teaspoon Cumin
- ⅛ teaspoon Cayenne Pepper
- ½ cup Yellow Cornmeal
- ½ cup Panko Breadcrumbs
- 1 teaspoon Southwest Seasoning
- 1 Egg
- 2 Tablespoons Milk
- 2 cups Dill Pickle Slices
In a small bowl, mix together the dressing, yogurt, hot sauce, cumin, and cayenne. Cover and refrigerate at least 30 minutes.
Heat oven to 450F. Spray baking sheet with cooking spray.
In a small bowl, combine the cornmeal, breadcrumbs, and southwest seasoning. In a second bowl, whisk together the egg and milk. Dip the pickle slices into the egg wash, then coat with breading. Place on prepared baking sheet. Lightly spritz the tops of the pickles with olive oil spray.
Bake 10 minutes; flip and bake another 10 minutes. Serve with dipping sauce.