I feel like when I say “Fried Pickles” – the entire recipe speaks for itself! However, since this is a food blog I should probably say a few things about these delicious little spears of heaven.
Side Note: I wish the pictures had turned out better but moving to a brand new apartment and trying to learn the new lighting set-up… let’s just say it’s more involved then I expected. Come the new year (and my tax return – cha-ching!) I’ll be setting up a studio space so ALL my pictures turn out amazing!
Can I share something about myself with you, I promise it’s going to lead back to the pickles. As a kid I was never really a fan of roller coasters, but I used to love going to those little carnivals and fairs that would pop-up in empty parking lots or fairgrounds. Walking around with my family and friends, enjoying some fried food, playing the rigged carney games in order to win prizes – it’s just memories that take me way back.
While these little suckers were in the oven – yes the oven, because we aren’t “cookin’ with oil” today – the smell that filled my kitchen took me back to when I was just kid, waiting in line for the scrambler – those were simpler times! I think there is something special about foods that “take you back,” and these fried pickles definitely do!
Fast forward to today, as a full blown vegan who tries to stay pretty healthy, fried food isn’t at the top of the list of foods I reach for! Most frying batter has eggs (not vegan) and milk (also not vegan), and then the item is dipped in a vat of boiling fat, so traditional fired pickles were out of the question! So, I created something better!
So for my “fried pickle” recipe – I decided to bake the pickles using a thinner batter! Experience, with other recipes has told me that just baking something with batter on it doesn’t give you that “crispy” feeling you get from traditional frying! So I used some vegan and gluten-free breadcrumbs to create that crispy texture you expect! But don’t worry – you still get that awesome “batter blanket” around the pickles, I mean just look at how tasty it looks:
How does it taste? Well let’s just say I’m not proud to admit that I kept sneaking bites of the uncooked pickles! They are tangy, zingy, spicy, and uniquely delicious! Add in the amazingness that is a dill pickle and you have the perfect flavor combo!
I hope that these little pickles turn out great for you like they did for me! You can serve them up with your favorite vegan friendly dip – I used my Vegan Buffalo Ranch without the added jackfruit!
If you’re feeling super fancy like I was when I made these – you can serve them up in a little basket! And last but not least, be sure to enjoy them hot!
- 1 Jar Dill Pickle Spears
- 1 - 1½ Cups Vegan Bread Crumbs
- 1 Cup Almond Milk
- ½ Cup Whole Wheat Flour
- 1 Tbsp Soy Sauce
- 2 tsp Sriracha Sauce
- 2 tsp Vegan Worcestershire Sauce
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ¼ tsp Cayenne Pepper
- Preheat the oven to 325 degrees
- Drain the pickles and pat them so that the batter will stick to them!
- Place all the batter ingredients together in a bowl and whisk until well combined.
- Lay the breadcrumbs out on a large plate or baking sheet, starting with just ½ cup and adding new crumbs as you need them. This will help prevent clumping.
- With a pair of tongs (or your hands - if you want to be like me!) dip the spears into the batter, shake of the excess, then roll in the breadcrumbs until they have a thin layer of crumbs on the outside.
- Place the pickles on a baking sheet lined with parchment paper
- Cook for 20-25 minutes, until the batter is full cooked and starts to crisp.
- Serve hot with a dipping sauce, like my Buffalo Ranch and enjoy!
Try using different styles of dill pickles, like slices or gherkins.
These are best served hot, with a room temperature or cold dipping sauce.
Do you have any “childhood memory” foods?
What one fair food would you want veganized?