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Oven "Fried" Parmesan Pickles with Buttermilk Ranch Dip
Homemade "oven fried" pickles with creamy buttermilk ranch for dipping!
Tina Verrelli - epicuricloud.com
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Servings:
10
"fried" pickle spears
Ingredients
Buttermilk Ranch Dip/Dressing:
1/2
cup
mayonnaise
I used light
1/4
cup
buttermilk
or 1/4 cup milk + 1/4 teaspoon vinegar
1
tablespoon
pickle brine from jar
1/4
teaspoon
onion powder
1/4
teaspoon
garlic powder
1/4
teaspoon
dill
dried
1/4
teaspoon
celery salt
1/4
teaspoon
salt
1/2
teaspoon
pepper
1
tablespoon
fresh minced parsley
or 2 teaspoons dried
"Fried" Pickle Recipe:
10
dill pickle spears
1/2
cup
flour
1
egg
1/4
cup
buttermilk
2/3
cup
panko bread crumbs
2/3
cup
shredded parmesan cheese
1/2
teaspoon
freshly ground black pepper
1/4
teaspoon
salt
non-stick baking spray
Instructions
Roll pickle spears in paper towels to dry their outsides.
Preheat oven on Bake to 450 degrees F.
Place rack on baking tray and spray both with non-stick cooking spray.
Arrange 3 shallow bowls:
• 1st bowl with flour
• 2nd with egg and buttermilk, beaten together
• 3rd with bread crumbs, Parmesan cheese, pepper and salt, mixed together
Stir together the ranch dip ingredients in a small bowl, refrigerate.
Dredge each pickle spear in flour, shaking off excess.
Coat in egg mixture.
Coat with breadcrumb mixture, pressing crumbs on to coat.
Place coated pickles on prepared baking tray with rack. Make sure they have a little room between so they get evenly crispy.
Spray them liberally with non-stick baking spray. (or use one of those oil sprayers)
Bake in center of oven for 15-20 minutes or until crispy and browned. Serve with Buttermilk Ranch Dip.
Notes
*Note: This recipe was written using the KitchenAid 12” Countertop Convection Oven. Other oven temperatures and times may vary.*
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