Baked 'Fried' Pickles.
One thing you might not know about me is that I am a straight pickle addict. And I have been ever since I was little. I remember eating [too many] pickles as after school snacks when I was younger and I have never kicked that pickle eating habit. Plain, chopped, in dips, on sandwiches...pickles just make everything better.
And this new form of pickles I have discovered, thanks to Melissa from the make-my-mouth-water-blog Melissa's Cuisine, just may be my new favorite snack. And a big shout out to SRC for once again taking me down new roads in my culinary adventure!
Have any of you ever had Fried Pickles before? I first had them at the Minnesota State Fair and my life has never been the same. If you've never had them, I give you permission to stop reading my post and find a place where you can get them. You won't stop shoveling them into your mouth.
But the great thing about this recipe is that they're a bit healthier than the fried version. Yet you still get the great crunch from the breadcrumbs along with the sour juiciness of the pickles. Love it.
I know LSM is a baking blog, so you may be a bit surprised to see a savory recipe today. I mean, we all know how the relationship between cooking and I goes. But obviously I couldn't pass up trying out these pickles. And Melissa's blog had an abundance of savory recipes that I have since bookmarked, including: Olive Garden Breadsticks, Baked Spinach Cups, and Pepperoni Pizza Bread. So for this month, savory it was! I couldn't help myself.
Thanks again, Melissa, for a great SRC! Can't wait for August! .
- I doubled the batch of ingredients below, which was enough of the paste mixture for 2 jars of sliced pickles. I told you I like my pickles...
- This is a personal preference, but I liked the pickles that were coated a bit more with the breadcrumbs. If you go too light, you don't get much of a crunch. But test out different variations, and you'll find out what's best for your taste.
- Just as a recommendation, these are best served straight out of the oven. And since they're so quick and easy, I highly suggest doing this! The only reason is because after the pickles sat out, I found that they got a little soggy.
- Robbie isn't a Ranch fan, but I guarantee that you will love these dipped in a bit of Ranch. And you don't have to feel as guilty since they're baked, right?
From Melissa's Cuisine
3 to 4 tbsp. all purpose flour
1 tsp. worcestershire sauce
1 tsp. seasoning salt
1/2 tsp. dill
2 to 3 dill pickles, thinly sliced
1-1/2 c. bread crumbs
- Turn on broiler in oven (500°F). Place bread crumbs into shallow bowl; set aside. In another shallow bowl, beat egg. Add in flour and mix until it's a consistency of a paste.
- Stir in the worcestershire sauce, seasoning salt, and dill until well combined.
- Add the pickles to the paste mixture and toss until well coated.
- One at a time, coat pickles with bread crumbs and place on cookie sheet. Bake 4 to 6 minutes or until golden. Remove from oven and flip over each pickle slice. Bake an additional 3 to 4 minutes. Serve immediately.
Yield: 2 dozen pickle slices