Fried pickles get a healthy makeover with these oven-fried pickles (gluten-free & guilt free). Accompanied by an avocado-dill aioli for your dipping pleasure!
For the fried pickles:
- 1 jar Hamburger Dill Slices (24 oz)
- 1 cup gluten-free breadcrumbs/panko (may need more or less depending on pickle size)
- 1/3 cup gluten-free flour
- 2 eggs, beaten lightly
- 1 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp cajun seasoning
- 1/4 tsp white pepper
- Salt, to taste
- Spray cooking oil
For Avocado-Dill Aioli:
- 1 small avocado, halved
- 1/4 cup fresh dill, minced
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 cup mayonnaise
- 1/2 tsp chipotle chili powder
- 1 tsp avocado or olive oil (adjust amount as needed for desired consistency)
- Salt, to taste
- Pre-heat oven to 425. Drain pickles & place on a large, paper-towel lined surface to dry off. Line a baking sheet with foil; place a wire rack on top, generously spraying rack with cooking oil. Now assemble your ‘pickle station’; placing 3 shallow dishes side-by-side. In left dish: add flour. In middle dish: add egg wash. In right dish: add breadcrumbs, garlic powder, dill, cajun seasoning, white pepper, and salt. Mix to combine.
- Now, time to bread ’em! Pat pickles dry with a paper towel. Coat one pickle slice at a time, evenly on both sides. Move in 3 stages, Left-Right. First stage: toss pickle in flour.
- Second stage: coat pickle in egg wash, shaking off any excess.
- Third stage: dredge pickle in breadcrumbs, packing generously all over and patting in place.
- Finally, place each pickle on prepared wire rack that has been sprayed with cooking oil
- Bake pickles in oven for 12 minutes, or until they begin to brown. In the meantime, prepare the aioli: combine avocado, garlic, fresh dill, mayonnaise, lemon juice, chipotle chili powder, avocado or olive oil, and salt into a food processor. Pulse until smooth, thick, and creamy. (You may also use a blender on low.)
- Serve pickles immediately, with avocado-dill aioli on the side. DEMOLISH.
- We prefer the Vlasic brand hamburger dill pickle chips, because they were the thickest of the brands we tried.
- DON’T use “bread and butter” pickles for this, unless you are some sort of sicko. While experimenting to find the brand of pickles I liked best, I casually grabbed a jar of these. Ummm… these are sweet pickles folks. So wrong- they should really put a warning on the label. ANYWHO, “bread & butter pickles” stands for “don’t buy me” in case you want to warn others
- Use whatever mayo you’d like! In an effort to maintain the “healthier version” theme of the recipe, I used an avocado-oil based mayonnaise (no corn or canola oil). The brand was “Chosen Foods Avocado Oil Mayo”.