Our friend Barb subscribes to a local farm, and a few weeks back, her weekly box o’ goodies included a bonus bag o’ cucumbers, which she promptly turned into a fine batch o’ pickles, and then shared the bounty with us at recent gathering.
Crisp, zippy, with just enough dill and a decent bite, I knew I wouldn’t want to waste our quart on a so-so recipe, so when I recalled a recipe I’d come across in Diabetic Living via nextissue, I knew exactly what I was gonna do…
•1/3 cup buttermilk*
•30 crinkle cut dill pickle slices (~1 cup) rinsed, drained and patted dry
•1/2 cup bread crumbs
•1 tbsp yellow cornmeal
•1/2 tsp paprika
•1/2 tsp black pepper
•1/4 tsp garlic powder
*No buttermilk? As always, no worries! Simple add one teaspoon of white vinegar or fresh lemon juice to a measuring cup, then add milk to make 1/3 cup. Stir together, then set aside to rest for five or ten minutes. Voilà, buttermilk!
The nice folk at Diabetic Living called for panko crumbs, and combining them with the seasonings in a food processor fitted with the metal blade to make for very fine crumbs. I was smack out of panko, so used regular crumbs and whisked them together with the cornmeal and seasonings. Worked a treat for me, but you do what you want.
Heat oven to 450º and apply cooking spray to a rack set into a baking sheet.
Whisk the egg into the buttermilk in a medium bowl, then stir in the drained and rinsed pickle slices until they are evenly coated.
Bake for ten minutes, then flip the slices and bake for another eight to ten minutes, or until the pickles are nicely browned and crisp.
To be honest, we had tried the fried pickles at our favorite chicken place in Rich’s mom’s town and thought them…
These pickles, tho’, are really, really good.
Mebbe it’s because I started with Barb’s most excellent pickles, or mebbe it’s because we oven fried ’em, which kept ’em kind crispity, or mebbe it’s because we dipped ’em in our very favorite horseradish sauce.
Whatever the reason, you owe it to yourself to try a batch of these tasty little treats.