I love fried food, but rarely make it at home because I can not stand the smell. And then there’s that issue of the oil. What exactly do you do with the frying oil when you are done? I once heard Martha Stewart say that she dumps hers on the rail road tracks. Not exactly convenient. When I saw these baked “fried” pickles on Pinterest I immediately pinned them, only to find out that they linked back to a site that no longer existed (grr…). So then I started scouring the internet to find something similar, picked out my favorite bits from a few different recipes, and created the lovely plate of baked goodness you see above. They were a big hit on Superbowl Sunday and would be great for any party. Just dredge the pickles up and place them on the wire rack in the fridge and bake when ready. Crunchy exterior, flavorful pickle, easy dipping – all with no lingering fried smell or annoying left over oil. Oh, and I guess they are healthier too if you are still on a New Year’s kick.
Oven “Fried” Pickles
3-4 large pickles (I like using a flavored kind, like McClure’s Garlic & Dill), sliced approx. 1/4 – inch
1 T Worcestershire sauce
1 tsp seasoned salt
1/4 cup flour
1 – 2 cups panko break crumbs
- Turn on Broiler to high and position oven rack in middle of oven.
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Spray rack with non-stick spray.
- In a small bowl, whisk together the eggs, Worcestershire sauce, seasoned salt, and flour.
- Put panko in another small bowl.
- Dip pickle slice in egg mixture, let excess drip off (if coating is too thick, add a little water), then dredge in flour.
- Place pickle slice on wire rack and continue until all slices are coated. (Place in fridge until ready to bake)
- Spray pickles with non-stick spray and place under broiler for 2-3 minutes, until lightly browned.
- Remove from oven, flip to other side, spray with non-stick spray, and place back under broiler for another 2-3 minutes.
- Serve with dressing.