No Fry/Fried Pickles With Honey Ginger Dipping Sauce

No Fry/Fried Pickles Recipe

I've had a taste for these ever since my friend Sarah posted her recipe for NOT FRIED PICKLES on her adorable blog Happy Hubby Grub!

I've adapted her recipe a bit to make it my own, but the concept and inspiration I found was purely from Sarah.

I used Vlasic Dill Sandwich Stacker's (no doubt yummy pickles) and yet, next time I make these, I think I'll use a pickle with a bit more heft.  Something sliced a little thicker. Or, as Sarah has also mentioned: think about making your own pickles from this year's garden cucumbers, then you can be in charge of the thickness of the slices. Great idea yet again Sarah!
If you're a lover of fried pickles, I urge to you try making these.  They're slightly salty, nice and crunchy plus they pack a mild little kick of seasonings. Add the chilled dipping sauce to cool them down and sweeten them up (ever so slightly) and to round out all the flavors.  Now that's a pickle to talk about!


1 jar of the pickles of your choice (dill or sweet)
1/2 cup flour
1/2 cup egg whites (I used the kind in the carton but you can separate your own eggs if you prefer)
1 cup panko bread crumbs
1 cup of French fried onions, crushed
1 teaspoon ground mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Olive oil spray
garlic powder to sprinkle

-Dry the pickle slices on some paper towels to begin.
-Line a baking sheet with parchment paper and add some grates (sprayed with olive oil) so turning the pickles during baking is not necessary.
-In a shallow dish, add the panko, fried onions, ground mustard, paprika, salt and pepper. Mix to combine.
-In two additional shallow pans, add the flour in one and the egg white to the other. You now have a breading station with 3 shallow pans.
-Dip the slices into the flour, shake off excess.
-Add the slice to the egg white, turning to coat.
-Add the slice to the panko, onion mixture making sure to press the coating onto the pickles.
-Lay your slices on the grate of the prepared baking sheet.
-Continue with the additional slices just as in the previous steps.
-Lightly spray the tops of the pickles with olive oil and sprinkle each with garlic powder.
-Refrigerate the pickles for approximately 15 minutes before baking.
-Preheat your oven to 425 degrees.

1 cup mayonnaise
1/2 teaspoon yellow mustard
1 tablespoon honey
1/2 teaspoon ground ginger
-Whisk all ingredients until smooth and creamy.

-Refrigerate until ready to serve.
-Bake your pickles in the preheated oven for 20-22 minutes until golden and crispy.
-Serve with the cool and creamy dipping sauce.

No-Fry/Fried Pickles Recipe

D-Lish!  Thanks for all the wonderful ideas Sarah! Can't wait to make them again :)

Until we eat again,

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