I’m from the south. We fry everything, y’all. Actually, that’s not true. I barely ever fry anything. It makes such a mess and leaves a film on everything! But I still love anything fried. ;) I mean seriously, who doesn’t love a greasy French fry or a mozzarella stick?
Tonight, I had a plan to make faux fried mozzarella sticks. I just knew they were going to be amazing. Unfortunately, they kinda flopped. Literally. They became a goopy, globby mess. (I won’t lie—I still ate them. I mean I wasn’t going to waste cheese.) I’ll have to rethink and try again.
But it gave me another idea.
Faux. Fried. Pickles.
Have you ever had a fried pickle? Oh my deliciousness… they are one of the best pub foods ever. If you’ve never tried them, then you must. If you like pickles and French fries, you’ll love this combination of the two.
My faux fried pickles taste like the real thing… maybe even better… REALLY. You’d never know these weren’t fried.
Faux Fried Pickles
- dill pickle slices (I like the slices as opposed to spears—less sogginess)
- 1 egg, beaten
- seasoned panko bread crumbs
- regular bread crumbs
- cayenne pepper
- cooking spray
Preparation: Preheat oven to 400 degrees. Dry the pickle slices well. (The less liquid the better). Place beaten egg in a shallow bowl. In another bowl, mix bread crumbs and spices. No specific amounts here—as much as you like. Just season to taste. Dip pickle slices in egg, then roll in the breadcrumb mixture. Lay on nonstick baking sheet (or use nonstick foil). Spray lightly with cooking spray. Bake until golden and crispy. Serve with light ranch dressing.
Note: Why 2 types of bread crumbs? I love how crunchy the panko crumbs are, but I don’t feel like they completely coat the pickles. I think the regular bread crumbs help to fill in the “empty space” and coat them well.
Enjoy… preferably with Faux-Fried Chicken (recipe coming soon!)