Crispy Dill Pickles

Battered & Baked Pickles with Tangy Ranch

Perfectly crispy “deep fried” pickles, right at home.

Combine ingredients for your wet batter.

1 cup flour

1 cup milk

1 egg

Preheat oven to 375°C.

Prepare baking sheet by placing cooling rack over it and spraying/coating it with oil.

In a food processor, pulse to combine dry breading:

1 cup panko

1 cup of triscuits (tzatziki flavour is what I used, or go ahead and use a flavored breadcrumb.)

Transfer to a bowl.

Slice pickles in 1/4’s.

Dredge them in your wet batter first, using your left hand.

Using your right hand, coat pickle in breadcrumbs.

Place on your prepared rack.

Repeat until all pickles are coated.

Bake at 375°C for 25 minutes.

Melt 1/2 cup butter in the microwave and brush over the pickles after 15 minutes of cooking.

Bake until golden brown and crispy.

Dill-tang Dipping Sauce

1 cup Sour cream

1 tbps mayonnaise

Juice of 1 lemon

1 tsp each onion and garlic powder

Salt and pepper to taste

A ton of chopped fresh dill or your favorite fresh herbs.

Enjoy!