Last fall, I did a post about taking my friend Barb’s pickles, dipping them in buttermilk, then breading and oven frying ’em.
They were very good.
Now, I have a batch of my own Pilsner Pickles, coated in a nicely spiced batter then dipped in bread crumbs and Parmesan cheese and baked.
These are also very good – and isn’t it so very nice to have choices?
INGREDIENTS
Batter:
•2 eggs
•1/3 cup flour
•1 tbsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your favorite hot sauce)
•1 tsp garlic powder
•1 tsp Vadouvan French Masala Curry*
•1/8 tsp Black and Red Spice
•1/8 tsp salt
Pickles:
•16 oz sliced pickles
•1 cup breadcrumbs
•1/4 cup grated Parmesan
*I am loving the Vadouvan Curry, but feel free to use plain curry powder, or another spice of your choosing. Same goes with the 
Black and Red Spice; plain black pepper would be a fine substitute.
Heat your oven to 425º, apply cooking spray to a rack set into a baking pan, and pop the pan in the oven to get really hot.
Drain the pickles and pat dry.
Whisk the batter ingredients together in a bowl until nicely blended; then combine the breadcrumbs with the Parmesan in a large, shallow bowl or pan.
Toss the pickles in the batter to coat, then in the breadcrumb and Parmesan mixture.
Arrange on the hot rack in the baking pan and pop into the hot oven for five minutes.
Turn the pickles over (yeh, there are a LOT of them, and it is kinda tedious, but they are also very, very good), then return the pan to the oven for another five minutes, or until both sides are browned and nicely crispity.
Serve hot.
We enjoyed this batch with a bit of ranch dressing, tho’ the horseradish sauce I used for the batch last fall would work, too.