We could all lighten up a little, especially in spring when we pull those shorter/tighter/lighter clothes out of storage.
Country singer Trisha Yearwood has been steering toward the food world for a while, with two cookbooks and a Food Network show. But a girl has to trim up occasionally, so her new book, “Trisha’s Table,” focuses on lightened-up versions of home-style foods.
Unfried Pickles are still indulgent, but they swap the frying for broiling, using panko-style bread crumbs and Parmesan for crispness and a flavorful batter to make it stick.
Adapted from “Trisha’s Table: My Feel-Good Favorites for a Balanced Life,” by Trisha Yearwood (Clarkson Potter, $29.99).
1 (16-ounce) jar dill pickle slices
2 large eggs
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon garlic powder
1 teaspoon chili powder
Salt and freshly ground black pepper
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
Ranch dressing or another dipping sauce
Empty the jar of pickles into a sieve and let them drain while you make the batter. Spray a rack, such as a cooling rack, with nonstick cooking spray and place it on a baking sheet. Heat the oven broiler with an oven rack set in the center position.
Whisk the eggs, flour, Worcestershire, hot sauce, garlic and chili powders and salt and pepper to taste in a medium bowl.
Combine the bread crumbs and Parmesan in a second bowl.
Add the pickles to the batter and stir to coat the slices. Working with a half-dozen or so at a time, toss slices into the crumbs, turn to coat both sides, and place each slice on the rack in a single layer. Repeat with the remaining slices.
Place under the broiler for 4 minutes. Turn each slice and continue broiling about 4-6 minutes longer, until brown and crispy.
Serve hot, with a dipping sauce such as ranch dressing.
YIELD: 10-12 servings.