1 Point Plus Hgs Faux Fried Pickles Recipes

1 POINT PLUS - HG'S FAUX FRIED PICKLES

Steps:

• Preheat oven to 350 degrees.
• Spray a large baking sheet with nonstick spray and set aside.
• Place cereal, panko, ranch seasoning mix, and spices in a sealable plastic bag; remove air, and seal.
• Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.
• Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture.
• Cover with egg substitute and toss to coat. Drain excess egg substitute.
• Transfer half of the egg-coated pickle chips to the bag of crumbs.
• Seal and shake to evenly coat pickle chips with crumbs.
• Place pickle chips on the baking sheet in an even layer.
• Repeat with remaining half of the egg-coated pickle chips.
• Bake in the oven until coating is crispy, about 25 minutes.
• If you like, serve with Thousand Island dressing or your no-guilt dip of choice. Enjoy!

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

FRIED PICKLES

Steps:

• Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper. Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in 2 inches of 375 degrees F canola oil until golden, about 3 minutes. Drain on paper towels and serve with ranch dressing.