Josh’s mom, Jackie, makes the best pickles I’ve ever tried. At the end of every summer, friends and family drop off their garden cucumbers and Jackie pickles them. Last weekend Josh and I met up with Jackie and received our batch: four huge jars of pickles, each with varying degrees of heat (from peppers) and spices.
Though Josh and I have been known to eat through several jars in several hours, we showed enough restraint this year to be able to makes these vegan gluten free “fried” pickles, as per Jackie’s request.
These “fried” pickles are my healthy take on the classic appetizer. This version uses only vegan and gluten free ingredients and calls for baking rather than frying: all the flavor with a lot less refined flour and fat.
WHY THEY’RE HEALTHY// These vegan and gluten free “fried” pickles get their crispiness from being baked rather than fried in (often) unhealthy oil. They are coated with almonds, which are full of healthy fat, nutritional yeast, which are full of B vitamins, and rolled oats, which are full of fiber. //
Serve these straight from the oven with my vegan ranch dressing.
Vegan Gluten Free "Fried" Pickles
Vegan gluten free "fried" pickles are a healthy alternative to the classic appetizer. Coated in almonds, oats and nutritional yeast, these baked "fried" pickles are crunchy and satisfying.
Author: Our Four Forks
Recipe type: Appetizer
Serves: 4 servings
- 1 16 oz jar of dill pickles
- ½ cup vegan buttermilk (see notes)
- ⅓ cup all-purpose gluten-free flour (see notes)
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- pinch of salt and pepper
- ⅓ cup raw almonds
- ⅓ cup gluten free rolled oats
- ⅓ cup nutritional yeast
- pinch of salt and pepper
- olive oil
- Place an oven rack in the upper middle position and preheat the oven to broil. Spray a baking or cooling rack with some olive oil (I used my Misto) and place it on top of a baking sheet.
- Whisk the vegan buttermilk with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl.
- In a high speed blender (I used my Vitamix) combine the almonds, oats, nutritional yeast and pinch of salt and pepper and blend until flour consistency.
- Drain and slice the dill pickles on a diagonal (about ¼ inch think) and pat dry with paper towels. Working in batches, toss the pickles in the buttermilk mixture so they are fully coated.
- Remove the pickles, letting the excess drip off, and transfer to the almond oat flour mixture. Toss to fully coat.
- Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping) and spray with olive oil (I used my Misto).
- Place the baking sheet on the upper middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 5 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 5 minutes. I baked mine an extra 2 minutes per side, but it will depend on the temperature of your oven.
- Serve immediately with vegan ranch dressing.