Satisfy your craving for fried pickles with this oven broiled version. Much less greasy and messy, just as crunchy and tasty.
Oven Broiled Fried Pickles
- 4 whole dill pickles
- 1 egg
- ⅓ cup cornflakes
- 1 teaspoon garlic powder
Slice pickles into ¾” rounds.
Place on paper towels; cover with another paper towel. Press gently.
Allow to sit for at least an hour.
Place metal cooling rack inside baking pan.
Place about 1/2 cup flour in small bowl.
Beat egg in second bowl.
Puree flakes until the size of cornmeal; place in third bowl.
Add garlic powder to cornflakes.
Coat pickle slice in flour, then egg, then cornflakes.
Place pickle on rack; repeat with remaining slices.
Sprinkle with salt.
Put pan on top shelf in oven.
Broil for 1-2 minutes.
Flip and broil other side for additional 1-2 minutes.
Serve with ketchup or ranch dressing.
It’s the third day in a row that I’m sharing my version of a “fried” recipe. As these all were created years ago, the recipes predate the air fryer of current popularity. Honestly, these recipes are so tasty and simple, I would say skip the air fryer and give my recipes a try. They’re pretty darn yummy.
From the wayback time machine
To learn more about this recipe, originally published in May 2017, keep reading.
I am not a huge fan of fried food. Everyone else in my family is. Many a family dinner at a restaurant includes starting with a fried appetizer that delights them. I have no problem with that, I just make sure there’s another appetizer that I enjoy as well. One of their favorite fried appetizers is fried pickles. I like pickles, but frying them makes them much less pleasant for me.
Thus, fried pickles became another item on my list of reinvented recipes. How could I transform this snack into something that all of us would enjoy? What could give these pickles a crisp coating without needing to be submerged in oil? Could I give them enough flavor and texture that my family wouldn’t miss what they consider to be a tasty coating of grease.
I served the final version of these “fried” pickles on an appetizer for dinner night. Every single pickle coin disappeared in no time. They were crunchy inside and out but left no oily residue on your fingertips after eating. I found them to be delightful. My fans of deep fried foods also enjoyed them. I can’t say that they preferred them, but they definitely didn’t complain about my version of them.
Like many finger foods, these “fried pickles” are best served with dipping sauce. Make it simple and use ketchup or ranch salad dressing. If you want to spend a few seconds, make your own dip with Greek yogurt, which will keep the dip just as healthy as the pickles.
Who needs real fried food when these healthy versions are so delicious? If you missed yesterday’s recipe, go check out my Oven Baked Zucchini Fries.