Crispy "Fried" Pickles

Ingredients

• 1 jar (24 oz) Dill pickle spears
• 0.5 cup All-purpose flour
• 0.5 cup Yellow cornmeal
• 1 tsp Paprika
• 1 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Unsweetened plant-based milk
• Vegetable oil spray

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2Drain the pickle spears thoroughly and pat them very dry with paper towels. This is crucial for crispiness.
3. 3In a shallow dish, whisk together the all-purpose flour, yellow cornmeal, paprika, garlic powder, onion powder, salt, and black pepper.
4. 4In another shallow dish, pour the unsweetened plant-based milk.
5. 5Dip each pickle spear first into the plant-based milk, letting any excess drip off.
6. 6Then, dredge the pickle spear in the flour and cornmeal mixture, pressing gently to ensure it's fully coated.
7. 7Place the coated pickle spears on the prepared baking sheet in a single layer.
8. 8Lightly spray the tops of the coated pickles with vegetable oil spray.
9. 9Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
10. 10Serve immediately.

Substitutions

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