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Fried pickles are one of Zach’s favorite foods of all time. They WOULD be his favorite food of all time, since he loves almost anything that’s been deep-fried ALMOST as much as he loves anything that’s been pickled…That crazy kid I call my significant other. I just don’t know about him. I’m not going to lie, I tend to enjoy a fried pickle every once in a while, but my obsession might not be as great as Zach’s. So in honor of Zach, I thought that I would share a fried pickle recipe, but instead of frying them, I thought I’d bake them. Holy cow you guys, oven-fried pickles are one of the greatest recipes to have ever waltzed into our kitchen.
These oven-fried pickles definitely took some trial and error. The first time I made them the coating fell completely off, and ended up in a goopy (yet delicious) mess.
I think the most important thing to know before starting this recipe is making sure your pickles are COMPLETELY dry. If they are not, the result could not end well.
Start by laying pickles on a paper towel-lined plate and pat them completely dry. In three separate shallow bowls, you will add flour to one, eggs to another and a solid mixture of bread crumbs, corn meal, parmesan cheese and some essential spices to the last one.
Coat each pickle in the flour. This step is super important. It will help in having the egg adhere to the pickle. Without the flour, I found that the egg just slid off the pickle and the bread crumb mixture would not adhere.
You will then fully coat the pickles in egg and then the bread crumbs. You may need to press down to have the crumbs adhere, even though the egg will act as a pretty good binder.
Lay the pickles out on a HEAVILY greased baking sheet and then spray the crap out of them with a non-stick canola spray. This will help them brown. Bake them in a 450 degree F oven for 25-30 minutes or until they are crispy, brown and delicious.
Times will vary. Don’t pull the pickles out at the 30 minute mark if they are still pale. Continue to cook until they have browned significantly, and don’t forget to flip them once during the cooking process.
The homemade dill buttermilk ranch is definitely the second best part about these oven-fried pickles, following close behind…well…these oven-fried pickles. I love a little bit of dill in just about any dressing I make. It’s one of my favorite herbs to add to sauces and the like. This recipe is just your everyday run-of-the-mill buttermilk ranch recipe, but with a hint of dill, it sends it into a whole new realm of flavor.
…and who doesn’t love having “realms of flavor?”
Are you guys getting sick of my pink nails yet? I’ve posted a lot of “finger shots” lately. Don’t worry I’m changing them tonight because my obsession with Jamberry might be just as large as my obsession with these oven-fried pickles. I’m sure you guys were all very worried. ;) Anywho, recipe and beer pairings are below. Have a great evening everyone! xo