So, last week I discovered a new blog. I stumbled upon Prevention RD. Prevention RD is written by Nicole, who is a Registered and Licensed Dietitian. Her recipes provide a healthy take on some pretty decadent foods.
My interest was first piqued by this recipe for green bean fries. Ever since I found out I was allergic to asparagus, I’ve returned to my first green love, green beans (asparagus is totally overrated). While I was reading the green bean recipe, I noticed that Nicole had mentioned something about Oven-Fried Pickles. Um. Hold the phone! Oven-Fried Pickles! How did I now know about these before? I LOVE pickles! LOVE. Like, as much as Snooki loves pickles. But I never knew about fried pickles! Honestly after trying this recipe, I don’t think I even want to try real fried ones, the oven-fried ones were that good!
I made a couple gluten-free substitutions using Kinnikinnick Panko Style Bread Crumbsand Schär Bread Crumbs along with Bob’s Red Mill GF Rice Flour. For the dipping sauce I used a dollop of mayo, a big dollop of dijon mustard and stirred in some of my homemade Emeril’s Essence. I also used Claussen Kosher Dill, which Nicole recommends. I used spears instead of chips, because my store didn’t have any chips in stock, but they still came out perfectly. I am a big fan of Claussen’s. You can find them in the fridge at the grocery store near the lunch meat and cheese. Once you have Claussen’s, you will never be able to go back to the pickles from the shelf.
These pickles instantly became one of my favorite new recipes! Do yourself a favor and make them now!
Gluten-Free Oven-Fried Pickles (adapted from this recipe)
- 20 oz jar Claussen Kosher dill pickles (about 16 slices)
- 2 eggs
- 1/3 cup flour or gf flour
- 1 Tbsp worcestershire sauce
- 1 tsp hot sauce (I used Tabasco Garlic)
- 1 tsp garlic powder
- 1 tsp cajun seasoning (I used Emeril’s Essence)
- 1 tsp pepper
- 1 1/2 cups panko bread crumbs (I used 3/4 C Kinnikinnick Panko Style Bread Crumbs and 3/4 C Schär Bread Crumbs)