I love fried pickles, but here in Northern New England, few restaurants offer them. I never made them at home, because I don’t like deep frying things—too messy and smelly. These come out delicious. One thing I do to make things easier is to divide the breadcrumb mixture into two baggies. The pickles get coated more evenly and my fingers don't get so sticky. This recipe is healthy, even: fiber, whole wheat, vegetables. Pickles are vegetables, right? So then I serve them with full-fat ranch dressing. That’s okay. I'll diet until tomorrow.
Faux-Fried Pickles
1/4 cup Fiber One Original bran cereal
3 tbsp. whole wheat breadcrumbs
2 dashes garlic powder
2 dashes of Cajun or Creole seasoning
1 dash black pepper
1 dash cayenne pepper
40 hamburger dill pickle chips, drained
1 egg beaten with a bit of milk
Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
Place cereal, breadcrumbs, and spices in a sealable plastic bag; remove air, and seal.
Using a meat mallet (or empty wine bottle), crush mixture through the bag to a breadcrumb-like consistency.
Place pickle chips in a bowl, and pat dry with paper towels.
Cover with egg mixture and toss to coat.
Transfer the egg-coated pickles to the bag of crumbs.
Seal and shake to evenly coat pickle chips with crumbs.
Place pickle chips on the baking sheet in an even layer.
Bake in the oven until coating is crispy, about 25 minutes.
Dip them in Ranch or garlic aioli.
Make it a meal: Serve ahead of Spicy Beef (see recipe).
Wine: I'm afraid no wine goes well with pickles. Better to have an amber beer.
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