Better-than-Fried Pickle Chips
Fried pickles are a favorite at bars and restaurants for a few reasons; they bring together crunchy, salty, sour, and herbaceous with ingredients already in the fridge! This vegetarian recipe doesn’t deep fry the pickles but oven-fries it. Satisfying crunch without all the grease, plus a killer lemon-pepper yogurt dressing. Double the recipe for a crowd!
Serves: 3-4 for an appetizer
2 cups panko bread crumbs
¼ cup dill, chopped (or fennel fronds if feeling fancy!)
¼ cup extra virgin olive oil
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper, fresh ground
½ cup all-purpose flour
2 large eggs, beaten well
½ cup water
10 ounces whole pickles or 2 cups pickle slices
⅓ cup mayonnaise
⅓ cup full-fat plain yogurt
½ teaspoon lemon zest
½ teaspoon garlic powder
1 tablespoon lemon juice, fresh squeezed
2 tablespoon parsley, chopped
1 teaspoon kosher salt
1 teaspoon pepper, fresh ground
Preheat oven to 450F degrees and top a baking sheet with a cooling rack.
In a large bowl, stir together bread crumbs, fresh dill, olive oil, and garlic powder. In another shallow bowl whisk together flour, salt, and pepper. In a third medium bowl, beat eggs with water.
Slice whole pickles into ¼ inch slices using a Forge to Table knife (If using whole pickles). Pat dry with a clean towel or paper towels.
Working in batches, toss pickles in the seasoned flour until lightly coated, then dip in eggs, then toss in panko mixture until fully coated. Transfer breaded pickles to the prepared baking sheet until all are breaded. Discard any leftover breading ingredients.
Bake pickle chips in preheated oven until golden-brown and crispy, about 15-20 minutes.
While the chips are baking, prepare the lemon-pepper dressing in a small bowl by combining the mayo, yogurt, lemon zest, lemon juice, chopped parsley, kosher salt, and ground black pepper. Mix well and reserve.
Remove pickle chips from the oven, let cool slightly, and enjoy warm with the dressing!