Monday, August 1, 2016

Baked Pickles

Ingredients for 30 pickles

Oven Fried Pickles:

¼ teaspoon cumin
½ cup buttermilk
½ cup panko breadcrumbs

½ teaspoon garlic salt
½ cup plus 1 tablespoon cornstarch, divided
1 egg
1 tsp dijon mustard
2 tablespoons cornmeal
3 tablespoons olive oil, divided
5 whole dill pickles, sliced into ¼-inch thick rounds

Ranch Dressing Dip:

¼ teaspoon black pepper
½ teaspoon dill
½ teaspoon kosher salt
½ teaspoon parsely
1 tablespoon apple cider vinegar
2 tablespoons sour cream
6 ounces fat free Greek yogurt
Pinch of cayenne pepper


Preheat the oven to 425 degrees.
Get three bowls out, and fill one with ½ cup of cornstarch, and the next with a mix of the buttermilk, egg, and dijon. The third bowl will hold your breading mixture, which you assemble like this: In a food processor, pulse the panko bread crumbs, cornmeal, remaining tablespoon cornstarch, garlic salt and cumin. You want to process this mixture a bit so the panko bread crumbs become smaller, which will mirror the breading texture of the magical Minnesota State Fair pickles.
Once your breading mixture is ready, you have your assembly line all set up. Here’s how to approach it: 1) Dunk the pickle slice into the ½ cup cornstarch, making sure to coat all sides. 2) Dip it into the egg/buttermilk mixture. 3) Finish it off with a dip into the bread crumb, cornstarch and cornmeal bowl. 4) Set the dunked slice aside while you finish the other pickles
Line a baking sheet with parchment paper, and drizzle with a tablespoon of olive oil. Line up the pickle slices, and drizzle another tablespoon of olive oil over the top. Bake for 8 minutes, then flip each pickles, drizzle with remaining olive oil, and bake for another 8 minutes. Pickles will be golden and sizzling.
While the pickles bake, use a beater, processor, or whisk and gusto to combine all the ranch dip 
ingredients. Refrigerate until you’re ready to use.

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