Happy St. Patrick’s Day!
In honor of everything green, I decided to attempt a recipe that I saw the other day on Healthy Tipping Point. While hers were definitely gluten-y, the basic gist was there.
Gluten Free (Un)Fried Pickles
These little babies are super easy to make! You’ll need:
Kinnikinnick Gluten Free Panko
smidge of corn starch
one egg, beaten
PICKLES! Slices of pickles are easiest, so I would use sandwich slices but you can also just cut up any pickles or use chips
Grab a baking sheet and a cooling rack. Place your cooling rack on your baking sheet; this way you won’t have to flip the pickles during cooking.
In one small bowl, mix the panko with just a smidge of corn starch. A smidge is about 3 tbsp. In a separate small bowl, beat one egg. Dredge the pickle in the egg and then place in the panko. Press to coat. To get the best coverage, you may have to dredge twice. Once covered, place on your cooling rack-baking sheet hybrid. Spray each panko’d pickle with cooking spray. Carefully flip each pickle and spray the other side.
Bake at 425 degrees until the panko is a golden brown ~ 10-15 minutes
So stinkin’ good!
I think the next time I make these, I might crush the panko just a tiny bit so that it’s finer, but these were still amazing! Crispy, salty, sour.
Perfection! And in my opinion, best served with a Redbridge
And who knew about GF shampoo?! I’ll definitely keep you posted on if it makes a difference.