Wednesday, January 28, 2015

Un-Fried Pickles

Having a Super Bowl party?  This is a great addition to our appetizer table.  The recipe calls for dill pickles but why not make both sweet and dill pickles and add a couple other sauces for dipping.  These little guys are addicting!

Un-fried Pickles
Modified Trisha Yearwood recipe

            Non-stick spray
            Egg replacer for 2 large eggs (I needed to add a bit more water
1/3       cup all-purpose flour
1          tablespoon vegan Worcestershire
1          teaspoon hot sauce
1          teaspoon chili powder
1          teaspoon garlic powder
            salt and pepper
1          cup panko breadcrumbs
1/2       cup vegan parmesan
1         16 ounce jar sliced dill pickles

Place an oven rack in the middle position and preheat the oven to broil.  Spray a cooling rack wth nonstick cooking spray and place it on top of a baking sheet.

Wisk the egg replacer with the flour, vegan Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch of salt and pepper in a medium bowl.  In a large bowl, combine the breadcrumbs and Parmesan. 

Drain the dill pickles and pat dry with paper towels.  Working in batches, toss the pickles in the vegan egg mixture so they are fully coated.  Remove the pickles, letting the excess drip off, and transfer to the breadcrumb mixture.  Toss to fully coat.  Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping).

Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes.  Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes.

Serve warm with vegan Ranch dressing.

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