Check out these ultimate crispy pickles. You are going to love them They are breaded and oven baked to a crispy perfection. This crispy, savoury, tangy and salty treat is perfect for dipping as an appetizer or a movie snack.
I love pickles, pickled cucumbers, cornichons, gherkins, you name it. I am talking about the sour and salty pickles. They are just great. They have almost no calories, they are crunchy, they come in all sizes and with different aromas and herbs. And then you have crunchy breaded pickles! What?! Yes, they are THE thing!
I can’t really remember how I came up with this idea or where I saw it. However, I loved the idea of a crunchy and juicy pickle in a crispy crust. I had to make them. There was no way to just ignore them. No way! If you love pickles, you know what I’m talking about.
I had no idea what to expect. How will they taste? Will they stay crunchy? The answer is yummy and yes. These crispy breaded pickles taste amazing. Tangy, sour pickles and a crispy crust are just priceless. You have to try them at least once or you’ll be missing out.
Breadcrumbs, sesame and almonds
Now, we all know how the breading goes. In a straight line, you set a plate with flour, a bowl with egg and a plate of breadcrumbs. In order to add a nutty touch to the pickles, I combined the breadcrumbs with ground almonds and sesame seeds. It’s a lovely combination. You are going to love it.
In addition, in most of the cases the pickles are fried. I didn’t fry them, but I baked them instead. Lay the breaded pickles in a single layer onto a baking tray and once golden, carefully flip them over and bake to perfection. The crust is a bit delicate and can crumble off.
Also, although you can enjoy these crispy pickles plain, I find dipping them in a delicious sauce or dip they taste even better. Crispy pickles pair great with mayonnaise, bbq sauce, yogurt dip or aioli dip. However, the sauce that I made was a combo of cottage cheese, mayonnaise, lime and parsley. It’s a refreshing addition to this recipe.
If you are looking for more snack recipes, check these out: delicious Spanish tapas, these gorgeous deviled eggs, these delicious beetroot bacon muffins or this oat bran vegetarian pizza.
Ingredients for about 24 slices of crispy pickles:
- 7-8 pickles (larger ones, cut into long slices pieces)
- 3 Tbsp of flour (or more if needed)
- 2 eggs (beaten)
- 100 g ground almonds
- 150 g breadcrumbs
- 3 tsp of sesame seeds
- fresh parsley for garnish
- salt, peper
- olive oil
- 50 g cottage cheese
- 30 g mayonnaise
- 1 lime
First of all, preheat the oven to 230°C, prepare a baking sheet lined with parchment paper and three bowls or plates for the breading. First bowl for flour and pepper, second for the eggs and third for the breadcrumbs, sesame and almonds.
Then, cut the pickles into long slices (that should be 3-4 slices per pickle) and dry them on a couple of paper towels.
Furthermore, coat a pickle slice with flour, then dip it into egg and at the end cover it well with the breadcrumb mixture. Try to stick the crust mixture on the entire surface of each pickle slice. Once done, place it on the baking sheet. Continue until all the pieces are nicely covered with breadcrumbs, sesame and almond mixture.
After all the pickle slices are lined in a single layer on the baking sheet, carefully brush them with olive oil and put them in the oven for 20 minutes. At that point, gently flip them over, one by one. Once the crust starts getting golden, turn on the grill mode for about 2 more minutes. But keep an eye on it, just in case.
In the meantime, prepare the dip. In a small bowl, mix mayonnaise, cottage cheese, fresh chopped parsley, a pinch of salt and some lime zest.
Finally, pile the crispy pickles onto plates and serve with a spoonful of the creamy dip. Sprinkle them with some sea salt and fresh parsley and squeeze some lime on top.
Enjoy!
