The first time I had fried pickles was a few years ago in Austin. I couldn't really see why they were so popular, but I am now a huge fan! They are crunchy, salty and just flat out tasty. Where these may not be considered "healthy", there are considered healthier than the standard fried pickle.
To add more flavor, spice up your panko bread crumbs with some seasonings. This gives it just that extra kick.
Un-Fried Pickles
Pair this with vegan ranch. I am a weirdo and have always eaten pickles with ketchup. So, for me, organic, all natural ketchup is the sauce for me. Yeah, yeah. I'm an oddball.
Ingredients/Directions
dill pickles
1/2 c flour or whole wheat flour (gluten free option)
1/2 c bread crumbs
egg replacer mixed with water or choice of vegan milk
oregano
parsley
smoked paprika
Preheat oven 425. Remove pickles from jar and pat dry with paper towels to try and remove all the liquid (this will prevent them from being limp and soggy). Set up your dredging station. One bowl flour, one bowl with mixed egg replacer/milk and last bowl with bread crumbs mixed with the spices. Dredge each pickle with flour, then egg mixture, then bread crumbs until all gone. Bake in oven for 7-10 minutes. That's it!
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