Week 3 - Baked Dill Pickles

Baked Dill Pickles

INGREDIENTS:

o   Sliced dill pickles (about 12 slices)

o   1-2 cups Panko Breadcrumbs

o   1 tsp. oil for breadcrumbs

For the Batter

o   1 cup all-purpose flour

o   1 cup milk

o   1 teaspoon baking powder

o   1 egg

o   1 teaspoon paprika

o   1/2 teaspoon black pepper

o   1/2 teaspoon dill

Preheat oven to 375 degrees F.

Combine all batter ingredients and stir until smooth, let sit at least 5 minutes.

Dab pickle slices on paper towels to dry them. Place about 1 teaspoon of oil and 1/2 cup of Panko bread crumbs in a bowl (add more as needed). If the crumbs get wet, they won’t stick so it’s best to work in small batches.

Dip each pickle slice in the wet batter and then gently toss in the bread crumbs, let sit for a minute or so, this will allow the crumbs to stick better. Place on cookie sheet

Bake until brown and crispy

Serve with ranch dip.