Summertime calls for fried pickles… but frying pickles at home can be messy. Bake these Oven Fried Pickles for the same tasty effect, but with less mess and grease! This recipe is sure to be a summertime favorite and is wonderful served with a spicy dipping sauce and a favorite beer.
Confession time: I have never been a dill pickle fan. I was that strange kid who preferred sweet gherkins. In fact, I still do, and I all-out avoided dill pickles until a few years ago because I claimed I didn’t like the taste.
Yes, I know. We’ve established that I’m weird time and again on this here blog. I appreciate y’all for sticking around in spite of it.
That being said, I had a basket of fried pickles a few years back that made me rethink my stance, and I’ve enjoyed an occasional dill pickle ever since. However, I like them best fried.
Because of course I do.
We all know where this is going, right?
I’ve discussed how I don’t like to fry things at home because (a) I’m terrified of burning down my house, and (b) I hate how the house smells like the inside of a greasy spoon days after frying indoors. (Maybe our ventilation just isn’t what it needs to be? Eh?)
Since my Oven Fried Okra has been so well-loved for the last few years, I wondered if I could use the same technique with pickles to create a healthier, make-at-home friendly “fried” version.
And, as it turns out, you can. And the pickles are all kinds of delicious.
I chose to use thin pickle slices for this recipe — the kind you’d put on a sandwich — but you could easily use pickle chips instead if you have those on hand.
Unlike my okra, I decided to forgo oil completely with this recipe… and it worked! However, I’m sure you could add about 1/4 cup of oil to your pan if you’d rather your pickles actually be “fried” in the oven.
These pickles crisp up nicely as they bake. The key is flipping them halfway and constantly checking to make sure they don’t crisp up too much too soon and burn.
And then this dipping sauce? It’s wonderfully spicy and the perfect thing to accompany your oven “fried” pickles, along with a bottle of beer (or root beer, if that’s your speed.)
Here’s how I made them:
Oven Fried Pickles
Author: Erin Parker Skinner, The Speckled Palate
Recipe type: Appetizer
- 15 dill pickle slices (or about 1½ cups pickle chips)
- ½ cup buttermilk
- 1 teaspoon Sriracha sauce (or any hot sauce)
- ½ cup unbleached all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon seasoned salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup ketchup
- 1 tablespoon grainy dijon mustard
- 2 teaspoons Sriracha sauce (or any hot sauce)
- Preheat the oven to 475°F. Line a baking sheet with parchment paper, and set aside.
- Combine the flour, cornmeal, salt and pepper in a bowl. Pour the buttermilk into another bowl and add the Sriracha sauce to it, stirring until mixed.
- Place the pickle slices in the buttermilk mixture, allowing a few moments to soak before moving into the flour and cornmeal mixture. Coat the pickles completely in the mix, then transfer to the baking sheet.
- Continue this process until all the pickles has been breaded and placed on the baking sheet.
- Bake for 15 minutes, then remove the pickles from the oven, flipping with a spatula. Bake for an additional 10 minutes (or until cooked through.)
- While the pickles bake, make the dipping sauce: Combine the ketchup, grainy dijon and Sriracha in a bowl, stirring until combined. Set aside until ready for use.
- When the pickles have browned and are finished baking, transfer to a plate, and enjoy warm with the dipping sauce.
Keep in mind that my oven is 50 years old, so constantly check on your pickles to ensure they do not burn as they bake.
Are you a pickle fan?
Have you ever fried pickles at home?
Y’all know I’m a sucker for baked goods.
Especially breakfast baked goods.
And especially when they’re for something special.
I’m continuing my whole Mother’s Day breakfast in bed brainstorming over at My Cooking Spot today with this delightful Orange Pound Cake recipe. It’s loosely based off my Dairy Free Olive Oil Vanilla Bean Pound Cake, and it’s all kinds of scrumptious.
Go check it out, and be sure to let me know what kinds of breakfast items you like to make for your mom on Mother’s Day!
Surprise your mom (or any special lady in your life!) with these Strawberry Dark Chocolate Pancakes on a platter for Mother’s Day breakfast in bed! A classic pancake recipe, topped with fresh strawberries and melted dark chocolate, is the way to start her day the best way this weekend.
Mother’s Day is this weekend!
High-five to all the mamas out there for the awesome job they’re doing with their kiddos.
Being a mom isn’t always easy, but it’s totally worth it. And I think y’all are doing a fabulous job, so keep on keepin’ on, mamas. You rock!
I realize it’s strange that I’ve made us a special dish for Mother’s Day considering this year is my first Mother’s Day.
Honestly, I couldn’t resist thinking about what we did for my mom when I was a kid. It usually involved some kind of baking that occasionally ended in a minor disaster. … Our hearts were in the right place, even if we didn’t read the recipe correctly. They also usually involved the best chocolate-covered strawberries from the best chocolate shop in town.
And then I started thinking about what I’d want to eat the morning of my first Mama’s Day. While we currently have no plans that I know of, I hope it’s a gloriously relaxing day, complete with quality family time, a long walk with our baby and furkid, a schmoopy movie and lots of laughter.
Confession: I made these the weekend of my due date in the hopes I could tempt Lady Baby into the outside world with pancakes. While she seemed to be perfectly fine with them, she wasn’t budging, and I ended up gorging myself just in case she decided to come later that day. For energy, you know. Kind of like carbing up before a race. Even though women should carb up the week before a race because carbing up the day before isn’t as effective. (Laaaaaame, right?) And even though having a baby is not like running a race, except for the fact that it takes a long time and requires endurance of the mental and physical varieties.
Since I wanted to be over-the-top that weekend, hoping this would be my final meal pre-baby, I added strawberries to my stack of pancakes… then drizzled melted dark chocolate on top of both for good measure.
My husband was horrified at my decadence, but I wasn’t deterred.
And these pancakes are as good as they look. And you don’t even need syrup!
That’s a winner of a combination if you ask me. Add in the fact that they’re easy to make, and you’ve got a wonderful Mother’s Day surprise breakfast.
Strawberry Dark Chocolate Pancakes
Author: Erin Parker Skinner, The Speckled Palate
Recipe type: Breakfast
- 1½ cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups milk (dairy or non-dairy work!)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened applesauce
- ¼ cup dark chocolate chips, melted
- 1 cup strawberries, sliced
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.
- In a smaller bowl, whisk together the milk, eggs, vanilla extract and applesauce.
- Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Be careful not to overmix, as this will affect the texture of the pancakes.) Set the batter aside, and let it rest for 5-10 minutes.
- While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet once the batter has rested and the pan is hot.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- Top with the strawberries, then drizzle with the melted chocolate. Enjoy warm!
This recipe is easily halved. To do this, just take half of all the ingredients and follow the directions.
What are your Mother’s Day plans?
Celebrate Cinco de Mayo at home with this delicious Turkey Taco Salad. Ground turkey, onions and black beans are sautéed together, then placed on a bed of spinach with various other toppings to make a tasty TexMex meal. Drizzle with a homemade Catalina dressing to finish. Easy to personalize, this Turkey Taco Salad is well-loved and perfect for a weeknight meal.
Happy Cinco de Mayo, y’all!
Today has been a quiet one, and I’m remembering previous Cinco de Mayos that were a bit more… rambunctious.
When I was in college, friends and I went out on the town, party hopping with our margaritas in go cups. It seemed like those nights always ended with horrible fast food, lots of laughter and an impromptu slumber party. They were so much fun.
The tradition of TexMex and margaritas continued after graduation, though the nights were nowhere near as late or generated quite as many stories.
This year, obviously, is a little different.
We’re no longer college students. Yes, I realize we haven’t been in years, but still. This year is really different because we’re new parents. And that doesn’t even go into the fact that Cinco de Mayo falls today, a Tuesday.
There will be no party hopping. There will be no fast food. And there might not even be margaritas, depending on how our little noisemaker feels this evening.
But tonight? We’re absolutely celebrating with this Turkey Taco Salad.
You can dress this salad up however you like.
When I was a kid, I remember loving taco salad night because we got to crush tortilla chips on top of our salads after piling the lettuce, meat and onions high with cheeeeeese.
Basically, it was a kid’s dream. And I’m realizing rightthisverymoment that taco salad was a brilliant way to get us to eat salad. Nice job, Mom. Also? I’m making note of this for future reference…
Dress this salad up. Add some avocados or maybe even guacamole if you’re feelin’ fancy. Sprinkle on your favorite cheese. Add a bit more because taco salad is awesome with a decadent amount of cheese. Don’t forget the tortilla chips, and be sure to crush them up good. (Also? I realized I forgot the tortilla chips after I’d eaten the salad I photographed for this here post. So don’t follow my example. Because I totally have new mom brain and strongly recommend adding the tortilla chips.) Dollop on that sour cream if that’s your thing, too. And maybe add some salsa because everyone knows salsa makes everything better… even if this salad comes with an awesome homemade Catalina dressing that balances out the spiciness of the meat/onion/black bean mixture.
Yeah. We’re totally going there. And it’s all kinds of delish.
Turkey Taco Salad
Author: Erin Parker Skinner, The Speckled Palate
Recipe type: TexMex
- 2 tablespoons extra virgin olive oil
- 1 lb. ground turkey
- 1½ tablespoons taco seasoning
- 1 onion, minced
- 1 15 oz. can black beans, drained
- ½ cup chicken stock
- 4 cups baby spinach
- Avocado or guacamole
- Sour cream
- Shredded cheese (Pepperjack and Sharp Cheddar are my favorites)
- Crushed tortilla chips
- ½ cup extra virgin olive oil
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- In a large skillet, heat the olive oil over medium-high heat. When shimmering, add the turkey, onion and taco seasoning. Cook until browned and cooked through.
- Deglaze the pan with the chicken stock, and add the black beans, stirring into the turkey and onion mixture. Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.
- Make the dressing: Pour the olive oil, ketchup, honey, red wine vinegar, Worcestershire, salt, pepper, paprika and onion powder into a mason jar. Shake thoroughly until well combined. Set aside.
- In a bowl, prepare the salads. Measure out the spinach, then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.
This recipe can easily be adapted to use beef or chicken.
Do you have big plans for tonight?
Another week has come and gone, and springtime has officially descended upon Dallas. It’s been gorgeous recently, and we have been doing our best to soak in this good weather before it gets too hot.
That being said, this weekend’s snippets are all about the good weather and what we’ve been doing to enjoy it!
Here we go…
1. We took Lady Baby to a restaurant with a fabulous patio yesterday and made a day of it!
2. Blood and Honey is still one of my favorite beers.
3. Drinking a beer after a year of abstaining is weird and wonderful, all at the same time.
4. We spent time with my family and Winston’s this weekend. It was incredible getting to see so many people we love at the same time.
5. In addition to Lady Baby’s first public appearance, we’ve been taking a ton of walks.
6. It goes without saying that everyone in our family enjoys these walks… and I have somehow mastered walking the dog and pushing the stroller at the same time. New mama win!
7. I attended a baseball game Wednesday night with some of my friends. It was so much fun!
8. Confession: I’m terrified of getting hit by a stray baseball… but I can relax a bit more when my seats at a baseball game are behind the netting.
9. That doesn’t mean I won’t tell you all about my fear of being hit, though. And then regale you with stories of my newspaper photographer days and the time I actually GOT HIT photographing a high school baseball game. And several little league games. But no college games, thank goodness.
10. Since the high school game was my first baseball game to cover ever, I’ve been jumpy at them ever since, whether I’m behind the lens or in the stands. Good thing the stands are (generally) out of the line of fire.
That’s all I got for tonight.
How was your week? What are your snippets for tonight?
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