How To Make Oven-Fried Pickles
Serves 4
What You Need
Ingredients
- For the pickles:
- 1 (16-ounce) jar dill pickle slices
- 1 large egg white
- 1/2 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon Creole seasoning
- 3 tablespoons olive oil
- For the dipping sauce:
- 1/4 cup mayonnaise
- 3 tablespoons ketchup
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- Equipment
- Measuring cups and spoons
- Rimmed baking sheet
- Gallon zip-top bag
- Thin, flat spatula
- Mixing bowls
- Whisk
Instructions
- Heat the oven to 425°F and preheat a baking sheet. Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet on the rack to preheat while you prepare the pickles.
- Drain the pickles well and pat dry. Drain the pickles well. Place them in a single layer on paper towels, then pat the tops of the pickles dry with more paper towels.
- Whisk the egg white. Place the egg white in a medium bowl and whisk until foamy, white, and soft peaks form, about 5 minutes.
- Coat the pickles in the egg white. Add the pickles to the egg white and gently stir with a spatula to coat.
- Coat the pickles in the flour and cornmeal. Place the flour, cornmeal, and Creole seasoning in a large zip-top bag. Seal the bag and gently shake to combine. Use a slotted spoon to transfer the pickles to the bag. Seal again and shake the bag to coat the pickles evenly in the cornmeal mixture.
- Bake the pickles on the preheated pan for 10 minutes. Pour the olive oil on the preheated baking sheet. Working quickly, remove the pickles from the bag, shaking off any excess cornmeal mixture, and place on the baking sheet, making sure they are spaced evenly and not touching. Bake until golden-brown and crisp, 10 to 12 minutes. Meanwhile, make the dipping sauce.
- Mix up the dipping sauce. Place all the dipping sauce ingredients in a small bowl and stir until smooth.
- Serve the pickles warm with the dip. Using a thin, flat spatula, transfer the pickles to a serving platter. Serve warm with the dipping sauce.
Recipe Notes
Make ahead: The dipping sauce can be made and refrigerated up to 1 day ahead.
