This recipe validates that healthy snacks still are delicious snacks.
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.
- 4 whole dill pickles
- 1 egg
- ⅓ cup cornflakes
- 1 tsp. garlic powder
- Slice pickles into ¾” slices.
- Place on paper towels; cover with another paper towel. Press gently.
- Allow to sit for at least an hour.
- Preheat broiler.
- 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.