I have always been a pickle fanatic, to put it lightly. I may or may not have been nicknamed the “Pickle Monster” at some point in my life.
However, one of the most frustrating things about being a pickle-loving vegan is that I can never get fried pickles when I go out! **Special note that I used to work at a pub that sold non-vegan fried pickles, so this was especially troubling**.
So I decided to find a way to make my own (healthier) version of the good ol’ fried pickle. After trying out numerous recipes oline, I was never quite satisfied with the batter – I could never get it to stick right to the pickles. So I made lots of alterations and came up with what I believe is the best baked pickle recipe!
Vegan Baked Pickles with Ranch Dipping Sauce
Servings: 20 pickle spears
Ingredients
- 5 medium/large pickles each cut into quarters into spear-like shapes
Wet Batter
- 1/2 cup flour I've used AP flour or chickpea flour before
- 1 tbsp cornstarch
- 3/4 cup non-dairy milk
- 1/2 tsp paprika
- 1 tsp each garlic powder and onion powder
- 1 tbsp nutritional yeast optional
- Dash of salt and pepper
Dry Crumb Mix
- 1 cup plain panko breadcrumbs
- 1 tsp each dried dill and dried parsley
Ranch Dip
- 1 cup vegan mayo
- 1/8 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground pepper
- 1/2 tsp dill
- 1/2 tsp parsley
Instructions
- Preheat oven to 450F and line baking sheet(s) with parchment
- Cut the pickles and dry them slightly on a clean towel
- Mix the wet batter ingredients in a small bowl
- Mix the dry crumb ingredients together in a shallow dish
- One by one, dip the pickle spears in the wet batter, tap off excess, and coat them in the dry crumbs
- Place on baking sheet and spray with oil (optional)
- Bake for 5-8 minutes each side, flipping the pickles in between.
- Remove from over when the breadcrumbs are golden
- While in the oven, mix together the ranch ingredients until smooth
- Serve together while still hot!