UN­FRIED PICK­LES

Los Angeles Times - - PARADE -

» Cook­ing spray

» 1 (16-oz) jar dill pickle slices

» 2 large eggs

» ½ cup all-pur­pose flour » 1 Tbsp Worces­ter­shire sauce

» 1 tsp gar­lic pow­der

» 1 tsp chili pow­der

» 1 tsp hot sauce (like Tabasco)

» Salt and black pep­per, to taste

» 1 cup panko bread crumbs

» ½ cup grated Parme­san cheese

» Ranch dress­ing (op­tional) 1. Spray a rack with cook­ing spray; place on bak­ing sheet. Put sheet with rack in cen­ter of oven; pre­heat oven to broil. Drain pick­les.

2. Whisk eggs, flour, Worces­ter­shire, gar­lic pow­der, chili pow­der, hot sauce, salt and pep­per in a medium bowl. 3. Com­bine bread crumbs and cheese in a large bowl.

4. Re­move heated rack/bak­ing sheet from oven. One at a time, dip pick­les in egg mix­ture to coat, al­low­ing ex­cess to drip off. Dip in bread crumb mix­ture, press­ing to help crumbs ad­here. Lay pick­les

in an even layer onto pre­pared rack. Re­turn to oven and broil 3-4 min­utes on each side. Serve with ranch dress­ing, if de­sired.

Serves 10 to 12. FRIED PICK­LES: ALI­SON ASHTON; YEAR­WOOD: NEIL­SON BARNARD/ GETTY IM­AGES FOR FOOD NET­WORK SOBE WINE & FOOD FES­TI­VAL

“Af­ter los­ing my dad to com­pli­ca­tions from di­a­betes and my mom to cancer, and then turn­ing 50 my­self, I had to take a re­ally hard look at what I want my fu­ture to look like. Although we can't con­trol ev­ery­thing that hap­pens to our bod­ies, we have the op­por­tu­nity to con­trol a lot more than we think - and food is a great place to start." - Tr­isha Year­wood

Reprinted from Tr­isha’sTa­ble

(Clark­son Pot­ter)

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