Description
Crispy oven-baked breaded dill pickled gherkins make a deliciously tangy and crunchy snack or appetizer. These mini pickles are coated in coconut flour, dipped in egg, and rolled in a seasoned breadcrumb mixture before being baked to golden perfection. A healthier alternative to fried pickles, this recipe combines bold pickle flavor with a satisfying crunch in just 20 minutes.
Ingredients
Pickle Preparation
- 15 pieces mini dill pickled gherkins (whole)
Coating
- 1/2 cup coconut flour
- 1 cup breading (breadcrumbs or panko)
- 1 egg
Instructions
- Prep Ingredients and Oven: Drain the mini pickles thoroughly to remove excess liquid. Gather the egg, coconut flour, and breadcrumb mixture. Preheat your oven to 400°F (200°C) so it’s hot and ready once the pickles are coated.
- Dust with Coconut Flour: Lightly coat each pickle in coconut flour. This dry flour layer helps the egg wash adhere evenly to the pickles for better breading adhesion.
- Dip in Egg Mixture: Beat the egg in a shallow bowl. Dip each coconut-floured pickle into the beaten egg, creating a smooth wet surface for the breadcrumbs to stick onto.
- Apply Breadcrumb Layer: Roll the egg-coated pickles in the breadcrumb mixture, pressing gently to ensure an even coating all around each pickle.
- Bake the Pickles: Arrange the breaded pickles on a parchment-lined baking sheet in a single layer. Bake for 10 minutes, then flip each pickle to bake an additional 5 minutes until they turn golden and crisp.
Notes
- Ensure pickles are well-drained to prevent soggy coating.
- Use panko breadcrumbs for an extra crispy texture.
- Feel free to add extra spices like garlic powder or paprika to the breadcrumb mixture for additional flavor.
- Serve immediately for the best crunch.
- For a dairy-free version, confirm the breadcrumbs are dairy-free and use egg substitutes if needed.
