I’m a serious latecomer to the fried pickles craze and only tried them about a month ago: New Year’s Eve 2013 at Sweet Baby Ray’s (one way to see out the year with a bang, right?!). Alas, I wasn’t overly impressed, because theirs were too sweet for my tastes. Double alas, Dairy Free Junior High Guy was overly depressed, because he couldn’t even try their dairy- and wheat-filled crunchiness.
Then yesterday I saw bags of frozen fried pickles advertised in, of all places, the weekly ALDI ad — and thought, you know what? If ALDI can make them, I can probably make them. And then… and then… a sign! Claussen pickles: On sale at my local Jewel-Osco!
Well, obviously, some things are meant to be. I went to Jewel. I bought Kosher Dill sandwich slices. And then I scratched up this wheat- and dairy-allergy friendly version with a kick: Gluten Free Fried Pickles — Oven Baked and Dairy Free!
Gluten Free Fried Pickles
Ingredients
3 Tbsp canola oil
1/4 cup cornstarch
2 large eggs
1 tsp Sriracha
1/4 cup gluten free cornmeal
1/4 cup gluten free breadcrumbs (I used Schär)
1 tsp Cajun seasoning
1/2 tsp black pepper
1/2 tsp granulated garlic or garlic powder
15 Kosher dill pickle slices, halved (I used Claussen)
Directions
Preheat your oven to 450 degrees, then drizzle a rimmed baking sheet with canola oil. Cut pickle slices in half and place them in a single layer on a doubled paper towel. Lay another paper towel over the top and gently press to absorb some of the excess liquid.
Add cornstarch to a small bowl, then set aside. In second bowl, beat eggs and Sriracha until combined, then set aside. In third bowl, combine cornmeal, breadcrumbs, and spices.
Dredge each pickle slice in cornstarch, then in the egg mixture, then in the cornmeal mixture, being sure to coat well with each. Arrange pickles in a single layer on the oiled baking sheet.
Bake at 450 for 10 minutes. Flip slices over. Bake five more minutes or until brown and crispy on both sides, then serve pickles by themselves, with ketchup, or with a non-dairy dip.
So, yum…
Crunchy and sour with a little bit of a kick, these are the fried pickles I had been expecting after all the buildup to my first experience.
And that was a hit!
I would bring you a photo of Junior High guy enjoying them, but since he’s a preteen boy he clearly snarfed his down before I could get that together. Instead, I’ll bring you his live commentary: “These have all the tastes! Salty, sweet, sour… OK, but not bitter. But don’t add bitter! You don’t need bitter! Three tastes are enough!”
Don’t add bitter — a good motto for cooking, and for life. 😉
Gluten Free Fried Pickles, printable recipe
Gluten Free Fried Pickles -- Oven Baked and Dairy Free!
Ingredients
- 3 Tbsp canola oil
- 1/4 cup cornstarch
- 2 large eggs
- 1 tsp Sriracha
- 1/4 cup gluten free cornmeal
- 1/4 cup gluten free breadcrumbs (I used Schär)
- 1 tsp Cajun seasoning
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic or garlic powder
- 15 Kosher dill pickle slices, halved (I used Claussen)
Instructions
- Preheat your oven to 450 degrees, then drizzle a rimmed baking sheet with canola oil.
- Cut pickle slices in half and place them in a single layer on a doubled paper towel.
- Lay another paper towel over the top and gently press to absorb some of the excess liquid.
- Add cornstarch to a small bowl, then set aside.
- In second bowl, beat eggs and Sriracha until combined, then set aside.
- In third bowl, combine cornmeal, breadcrumbs, and spices.
- Dredge each pickle slice in cornstarch, then in the egg mixture, then in the cornmeal mixture, being sure to coat well with each.
- Arrange pickles in a single layer on the oiled baking sheet.
- Bake at 450 for 10 minutes.
- Flip slices over.
- Bake five more minutes or until brown and crispy on both sides, then serve pickles by themselves, with ketchup, or with a non-dairy dip.