Fried Pickles with a Yogurt-Dill Dip

• 1 cup yogurt, low-fat strained (Greek-style) I used plain lowfat yogurt
• 1 clove garlic (small, minced)
• 1 tablespoon fresh dill (chopped)
• 1/2 teaspoon lemon peel (finely grated)
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Combine all ingredients in a small bowl. Chill.


 

• 1 pint sliced dill pickles, undrained (I used fresh pickles from the deli)
• 1 large egg, lightly beaten
• 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
• 1/2 teaspoon hot sauce (I didn't use this)
• 1 1/2 to 2 teaspoons ground red pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon paprika
• Vegetable oil

Directions

• Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. (I didn't need to do this)
• Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside. (I only used egg and flour)
• Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well.
• Dip pickles in egg mixture, then dredge in flour mixture.
• Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

 Hmmm... this sounds really naughty.  Where is the protein?

On that note...Tacky Jacks in Orange Beach has the most delish fried dill pickles.

Well I couldn't find any Protein   But They where GOOD!!