These oven-fried pickles are seriously addictive and have become a total Delish snack staple. They’re super easy to make and are a perfect afternoon snack when you’re craving something salty and crunchy.
The best part of these pickles is their versatility. Not a fan of dill chips? Try bread and butter, or any other flavor you’re crazy about! Same goes for the spices in the breading — if you’re not a fan of spice you could tone it down with some freshly cracked pepper. If you love spice, amp up the cayenne — or even try putting a dash of your favorite hot sauce into the egg dredge! The possibilities are endless.
- 1 cup sliced pickles
- 1 cup panko bread crumbs
- 2 Tablespoons melted butter
- 4 Tablespoons finely chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- Ranch dressing, for dipping
- Preheat oven to 450° and line a large baking sheet with parchment paper.
- Pat pickles dry with paper towels.
- In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
- Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
- Serve warm with ranch dressing.
The bread is just as important as the burger. Here’s how to jazz up a classic bun.
How to Flavor Burger Buns + Topping Ideas
Preheat the oven to 375 degrees F. Lightly beat 1 large egg white with 1 tablespoon water. Brush on buns, then add toppings and bake until the egg white is dry, 6 to 8 minutes.
Brush with egg wash, then sprinkle with sesame seeds and thinly sliced roasted nori (seaweed sheets). Bake as directed.
Buffalo Blue Cheese
Replace the water in the egg wash with Buffalo hot sauce; brush on the buns. Sprinkle with blue cheese and celery seeds. Bake as directed.
Salt and Pepper
Brush with egg wash, then sprinkle with flaky sea salt and freshly ground pepper. Bake as directed.
Bacon and Cheddar
Brush with egg wash, then sprinkle with shredded cheddar and finely chopped cooked bacon. Bake just until the cheese melts, about 3 minutes.
Brush with egg wash, then sprinkle with za’atar spice mix and poppy seeds. Bake as directed.
Brush with egg wash, then sprinkle with chopped garlic, fresh thyme, dried oregano, red pepper flakes and flaky sea salt. Bake as directed.
Brush with egg wash, then sprinkle with seeds and grains (such as pepitas, sunflower seeds, flax seeds and oats). Bake as directed.
Brush with egg wash, then sprinkle with chili powder, smoked paprika, garlic powder and ground cumin. Bake as directed.
What’s great about this recipe is that it’s uniquely scaled for you, a duo, or a whole damn crew. The blackberry jam keeps nicely in the refrigerator for about two weeks, so this is a toast you can remake countless times. It’s hearty enough for a meal, delicate enough as a snack, and downright georgous as an appetizer.
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 teaspoon vanilla
- 1 1/2 Tablespoons sugar
- 3 Tablespoons water
- 1 – 2 teaspoons cornstarch, sifted
- 8 oz challah bread, sliced (or your bread of choice!)
- 4 oz goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired — I recommend extra crispy.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
* Add 1 teaspoon if you want the blackberries more runny, 2 teaspoons for a thicker texture!
- If eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.
Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too
Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.
Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.
- 8 cups shaved corned beef
- 8 cups diced cooked potatoes
- 1/2 cup finely diced onion
- 1/4 cup instantpotatoes
- 1 Tablespoon Worchestershire sauce
- Finely chop shaved corned beef.
- Lightly brown diced potatoes in skillet with a small amount of vegetable oil.
- Add corned beef, diced potatoes and diced onion to a steamer pan on medium heat for 10 minutes, stirring occasionally.
- Stir in instant potatoes to absorb free moisture and reduce heat to low for 5 minutes.
- Mix in worchestershire sauce and serve.