Baked, Not Fried, Pickles!
I have never been a true fan of pickles; however, I have been working to be a tad more adventurous lately. I was at the Ram to watch a basketball game one evening when a friend had ordered the fried pickles for an appetizer-- I cringed at the thought of eating one of those atrocities. Somehow, with his highly persuasive personality, he managed to convince me to try one. To my surprise, I loved them! They were crunchy, slightly salty, and came with a delicious dipping sauce. If I learned anything through this, it was to be adventurous, my friends! It is okay to decide you do not like something, but you never know what you are missing out on until you try!
I loved these fried pickles so much that I decided I would try to make them at home, how hard could it be after all? If you are anything like me you HATE frying... it is messy, time consuming, and I always manage to burn myself. Please tell me I am not by myself on this.... Well, I jumped on the baking vs. frying bandwagon and am pleasantly surprised with the results.
I have tried this multiple times with various ingredients and believe I have finally found the best method that creates the most minimal mess, which is huge for me. Crack 2 eggs into a bowl, about a cup of flour onto a plate, and 1 1/2 to 2 cups of Japanese Panko breadcrumbs on another plate. Then season each one with your seasoning of choice-- my favorite is salt, pepper, and garlic powder.The eggs and flour each get a fork and the Panko gets a spoon-- stick with me here, it will all make sense soon.
Using your fork, fish a pickle out of the jar tapping the side to get rid of excess liquid. In the past I have rinsed the pickles to get rid of the salty brine. If you do this you are able to better control your sodium intake; however, they just do not taste the same. I would highly recommend not rinsing them and keeping them in their natural state. If you do decide to do this, PLEASE increase the amount of salt in your eggs, flour, and panko. And yes, each part needs to receive their own seasoning. Next, use the fork to dredge the pickle in the flour. It does not need to be entirely covered, in fact, it should be a very light coating. You do not want the coating to take over the flavor of the pickle. This coating of flour will give the egg something to stick to.
Use the egg fork to flip the pickle in the egg and tap the edge of the bowl to get rid of the excess egg. You simply want enough egg to give the Panko something to adhere to, but be careful to not to have it covered in too much egg. The less egg results in a greater "baked pickle."
Drop the pickle into the Panko and use the spoon to add the breadcrumbs on the top of the Pickle. Gently press to adhere to the pickle and flip to ensure both sides are coated. I would recommend using one finger to press down on the pickle because it will quickly become covered in a flour, egg, and Panko goop. Yuck!
Finally bake at 350 degree F for 25-30 minutes until crispy and golden brown. You will notice that these baked pickles have a slightly different texture than fried pickles, but the benefits in reduced calories and ease of cooking are definitely worth it. As pictured above, I enjoy these pickles best when dipped in a delicious sauce-- preferably ranch or fry sauce. For those of you that do not know what fry sauce is (GASP!) it is a combination of ketchup, mayonnaise, and sometimes vinegar or relish... every recipe is different and that is the magic of fry sauce. I hope you enjoy these salty, crunchy treats!
- 2 Eggs
- 1 Cup All-Purpose Flour
- 2 Cup Panko Breadcrumbs
- 30 Pickle Slices
- Preheat oven to 350 degrees F. Prepare eggs, flour, and panko in separate dishes with seasoning.
- Dredge pickle slices in flour, followed by egg, and finally covered in the panko.
- Place pickles on cookie sheet and bake for 25-30 minutes.
|Serving size: 5 baked pickles|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 32 g||11%|
|Sugar 2 g|
|Protein 6 g||12%|
|Sodium 381 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|