Baked "Fried" Pickles

This is... interesting.

I don't think I'm 100% on the bandwagon of frying everything in sight.  In fact, I'm not somebody who fries anything on a regular basis. 

This fried pickle thing seems a little suspicious.  I know people seem to love them and everything, but people also seem to like frying ice cream and kool-aid.  And, I'm a little too green for such extreme ideas just yet, 

Nonetheless, I really wanted to see what the hullabaloo was all about.  Millions of people can't be wrong, after all.  When I found a recipe for baked "fried" pickles, I knew I had found my entry point.  As it turns out, people are right about cooking pickles.  The flavor enhances into something tangy with a slightly sweet undertone.  The crunch of the pickle is replaced with a softer slice encapsulated by super crunchy bread crumbs. 

And, dipping them in a litte horseradish sauce?

Forget it.

I mean, I can put horseradish on just about anything, but this literally beckons for a little horse-y heat.

We're definitely on to something now!




Baked "Fried" Pickles

2 whole dill pickles
1/4 cup milk
1/2 cup flour
1/2 cup Panko bread crumbs
2 tbsp olive oil
Horseradish Sauce for dipping



Preheat oven 425F.

Cut pickles into 1/2" slices.

Dip each slice into milk, followed by flour and finally the bread crumbs until completely coated.

Lay slices onto a greased cookie sheet.

Drizzle with olive oil.

Bake for 10 minutes.

Serve with Horseradish sauce.