Fried Pickles and Ranch Dressing – Baked and Veganized!

Last night I searched the cupboards and fridge for almost an hour trying to find something to eat. Just as I was about to give up, I suddenly realized I had a weird craving for pickles. I didn’t want to eat them straight out of the jar (I mean, I kind of did, but, ya know…), but I didn’t know what to do with them. Then it came to me: fried pickles. Except I hate using so much oil, I don’t have a deep fryer, and clean up is a mess.

Luckily, I found a recipe for Oven “Fried” Pickles over at All I had to do was make it vegan! I did a small batch with only two pickles, so I decreased the other ingredients accordingly. Preheat the oven to 450 (425 for a convection oven) *with your baking sheet inside*

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I love these Claussen pickles, they’re well seasoned with a fair amount of garlic and just the right amount of salt.

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Panko bread crumbs, flour, and cornmeal with spices.

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Ener-G Egg Replacer instead of eggs. Even though I was making a smaller batch than the original recipe, I mixed the equivalent of two eggs – it doesn’t make very much. I also added chipotle powder just because.
Dip the pickles in the “egg” wash, then press them down into the bread crumb mixture.
It was a good thing I used so much of the egg replacer because I had just enough for two pickles!

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When you’re finished breading the pickles, remove your baking sheet from the oven and spray it with cooking oil.

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Place the pickles on the tray in a single layer and give the tops a spray, and they’re ready to bake!

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They should get nice and crispy, and golden brown. If you don’t have a vegan ranch dressing available, you can make a nice substitute with tahini. Yes, TAHINI again! I simply mixed a couple tablespoons of tahini with lemon juice, a little water, salt, a pinch of pepper, several shakes of dried dill, and garlic and onion powder. It made more than enough for my little batch of pickles.

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The pickles were good on their own, and the tahini dip made them super addicting.

Recipe Recap
For Pickles
2 dill pickles, sliced 1/4″ thick
1/4 cup Panko bread crumbs
1/8 cup flour
1/8 cup cornmeal
chipotle chile powder
smoked paprika
Ener-G Egg Replacer equivalent to two eggs
cooking spray

Preheat oven to 450 with baking sheet inside.
In a shallow bowl combine Panko bread crumbs, flour, and cornmeal with chipotle chile powder, smoked paprika, parsley & salt. In a small bowl, prepare Ener-G Egg Replacer equivalent to two eggs, according to instructions (add a little chipotle powder if extra heat is desired).

Dredge sliced pickles in “egg” mixture, then in dry mixture, placing them aside on a plate afterward. Once all the pickles are breaded and the oven is heated to the correct temperature. carefully remove baking sheet from oven and spray the baking surface of the tray with spray oil. Arrange pickles on the tray in a single layer. Spray the top of the pickles with oil. Bake 8 to 10 minutes, then turn them over and bake an additional 5 minutes. If they look dry, spray them with a bit more cooking oil.

For Ranch Dip
2 Tbsp tahini
lemon juice
garlic powder
onion powder
dried dill

Add lemon juice and seasonings to tahini to taste. Thin with water until a ranch dressing-like consistency is reached.

11 thoughts on “Fried Pickles and Ranch Dressing – Baked and Veganized!

  1. Pingback: Vegan Super Bowl Recipes! | Oh, she cooks!

  2. Num, num, num. These look mighty tasty. Don’t you think they’d make a nice appetizer for tomorrows lunch? Nudge, nudge, say no more, say no more.

  3. Pingback: A Vegan 4th of July | Oh, she cooks!

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