Secret Recipe Club: Baked 'Fried' Pickles

.  Yes, you read that right.  The title may make you think for a second but what you won't need to think twice about is how dang good these suckers are.  And outright addicting.

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!  .

My Notes:

• 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

Ingredients:

1 egg

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

Directions:

1. 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.
2. Stir in the worcestershire sauce, seasoning salt, and dill until well combined.
3. Add the pickles to the paste mixture and toss until well coated.
4. 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