Cornmeal panko herb crusted dill pickles baked in the oven until golden and crisp. Have you ever had fried pickles?
Fried pickles to a New Yorker is quite uncommon, alien actually! But in the South they are wildly popular. The first time I tried fried pickles was at a restaurant in DC, I found myself trying to decide if I liked them, yet oddly reaching for seconds and thirds.
Since then I have had many requests for a make-over and finally tackled the request.
Baking them worked out great, the crumbs stuck perfectly and with a generous amount of oil sprayed on top, they baked to a golden crisp. You can easily make 1/2 batch (1-16 oz jar) for less people. If you are watching your sodium, you may not want to make them unless you can find low sodium dill pickles.
As a base I started with a version Mary from Mary's Bites shared with me, which I slightly adapted it to suit my taste. Hope you Southerners and even all you Yankees enjoy!!
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