Vegan Oven Fried Pickles

I love pickles, in fact, every summer I make an abundance of canned pickles. The last few summers, my pickles have won the white ribbon (3rd place) in the local county fair.

Last summer, I over produced canned pickles and I had a stockpile on my shelf that I was unsure of what to do with! There is such a thing as too many pickles.

I finally settled on making vegan oven fried pickles. Let me just say they turned out fabulous! I’m planning to recreate the recipe for our July 4th cookout.

Ingredients

Crispy Coating:

1/2 cup whole grain breadcrumbs
1/4 cup almond flour
1 package yeast
1/4 teaspoon nutritional yeast
1/4 teaspoon salt
1/2 teaspoon olive oil

Batter:
1/3 cup almond flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 package yeast
Pinch of salt and pepper

Directions

1. Preheat oven to 425 degrees. Place parchment paper on cookie sheets.
2. Combine the crispy coating ingredients into a bowl.
3. Combine the batter ingredients into a separate bowl and whisk together.
4. Drain juice from pickles and dry with a paper towel.
5. Take each dried pickle and dip the pickle through the batter mixture.
6. Then, coat the covered pickle into the crispy coating mixture. Place pickle on the cookie sheet.
7. Repeat process for all the pickles.
8. Bake at 425 for 7 minutes, then flip the pickles and bake for another 7 minutes. The length of time is related to the thickness of the pickles.

These oven fried pickles were a huge hit! I can’t wait to try them again.