I think I’ve raved about fried pickles on the blog before. You see, I was a fried pickle newbie when I moved to Tulsa and that quickly changed. While they’re not a staple food in the Midwest, these are one popular treat in the south…and I can certainly see why.
YUM. And for the sake of probably being wrong…don’t knock’em til you’ve tried them because I thought the saaaame thing.
I was talking to my best friend on the phone, telling her about these faux fried pickles. I just went on and on and on about how good they were. And then she asked me a really tough question. “If you had to serve a meal to guests that you wanted to ‘wow’, what would you make?”
I don’t know! It would probably depend on the weather, time of year, any known dietary preferences, etc. But all the while I could only think of these pickles and how sad I was that they were gone.
I really enjoy the fake-out frying that oven-frying (i.e. breading and baking) can produce. I’m not even sure why people deep-fat fry any more these days. I’ve had great success with everything from pickles to chicken to calamari to zucchini. I’m convinced that with the right ingredients and recipe, anything you want to taste fried…can. Sans the fat and calories.
Case in point:
Oven-Fried Pickles from Weekly Bite
20 oz jar Claussen Kosher dill burger slice pickles (about 16 slices)
1/3 cup flour
1 Tbsp worcestershire sauce
1 tsp hot sauce (I used Louisiana)
1 tsp garlic powder
1 tsp cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs
Turn oven broiler on to 450 F.
In a medium bowl, whisk eggs and flour together. Add worcestershire, hot sauce, garlic powder, cajun seasoning, and pepper to egg mixture. Mix well.
Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a baking sheet that’s been coated with non-stick cooking spray. Place pan in middle rack of oven. Broil about 2-3 minutes on each side. Watch closely to be sure they don’t burn. Yield: 4 servings (4 pickles each)
Nutrition Information (per 4 pickles): 171 calories; 2.8 g. fat; 107 mg. cholesterol; 1028 mg. sodium; 30 g. carbohydrate; 0.3 g. fiber; 7 g. protein
Result: Amazing! If you loved fried pickles, these are a MUST try! I all but insist that you try these. They are simple and delicious! If you are yet to try the wonder that is fried pickles, this would be a great first try…so good! Classic pub food made lightened up…and still all the flavor. Mr. Prevention said, “You don’t even miss the frying!”. Pickles are great, but they are plentiful in sodium…so be conscious of your portions 🙂 Enjoy!
Please note that while this recipe specifies Claussen pickles, that is a preference. Mr. Prevention and I had a huge to-do over pickles. I much prefer refrigerated brands (such as Claussen) to the shelf-stable varieties. While the latter comes with a kinder price tag, I just don’t think they’re quite up to par. But…that’s just my opinion 🙂 Choose which ever pickle tickles your fancy! 😉
And seeing as yesterday was National Running Day, I went out for a run after teaching. Last night I gave an exam so I was home early and on the road by 8pm. My body…felt…like…bricks. I kept telling myself not to look down at my Garmin because I knew I would get discouraged if I saw a pace I wasn’t pleased with. So I just trucked along and ended up finishing 3 miles in 30:38. I was almost in shock…that’s about a typical pace for me. During my run I was assuming a 13:30 min/mile pace…literally. I wanted to stop after 10 minutes, but the weather was just too nice to go inside and be a bum. Guess National Running Day brought a smile to my face after all 🙂
Question: Have you ever had fried pickles? Like’em?
Chicago-bound with Lily for the weekend! 2 day work week…ohhh yeaaaa. 😀
See you in I-L-L,