This time of year, weekends seem to be all about game food. There are some nights during the Fall and Winter months that I skip making an actual meal and serve a tray of heat and serve appetizers for dinner instead. There’s just something so fun about eating with your hands and dunking finger food into a savory dip.
So when I started looking through my jars of canned goods, I realized that we made quite an abundance of pickles this year thanks to much success with garden cucumbers. While I mainly made pickle chips, I did discover a jar of pickle spears. And so, after some experimenting in the kitchen, I made some zingy, un-fried pickles.
I love fried pickles! The first time I ever had a fried pickle, I was having dinner at a steakhouse and they came as a side. I could have eaten that big basket of fried pickles and been satisfied! However, we all know fried food isn’t the healthiest. So I wanted to recreate one of my recent favorite finger foods by baking instead of frying, using whole wheat crumbs, and adding a little buffalo sauce for some extra zip!
- - Pickle spears
- - 2 eggs
- - Whole wheat bread crumbs
- - 1 tbsp. Buffalo sauce
- - Non-stick cooking spray
- Preheat oven to 400º.
- Line a baking sheet with parchment paper.
- In a bowl, whisk together eggs and Buffalo sauce.
- Cover the bottom of a large plate with whole wheat bread crumbs.
- Dip pickle spears in egg mixture, then coat with bread crumbs.
- Spread pickle spears evenly on baking sheet and spray lightly with cooking spray.
- Bake for 20-30 minutes, or until browned and crispy.
- Serve with your favorite dipping sauce.
Serve these un-fried pickles with ranch or your favorite buffalo sauce. They go great alongside juicy burgers, pulled pork sliders, or a plate of wings! Enjoy!