A few weeks ago, I moved. I think I told you about this but in case I didn’t… I moved. Not far. Just to the unit downstairs. You’re probably thinking why go through all the trouble to move all your stuff down stairs?
Answer: For a patio.
You know what patios mean in Southern California? Outdoor space for dinner parties pretty much year round. When you live in a studio, having people over is awkward. Oh hey friend, why don’t you sit on my bed while I make you a cocktail and serve you a cheese platter? Borderline creepy.
Now I have outdoor space where I can have people sit without being a creeper. My most recent dinner venture was Southern themed. I’ve never been to the South (well I don’t count Florida as the South. Do you?) but here’s my south-inspired menu: Pulled Pork Sandwiches, Homemade Coleslaw, Baked Beans and Peanut Butter Cream Pie.
But what’s a dinner party without appetizers?
So in keeping with my Southern theme and the fact that my last impulse buy at the grocery store was a huge jar of pickles, I thought fried pickles might be the right choice. The only issue is I hate frying things. So crisis averted…
Oven Not-Fried Pickles
adapted from Skinny Taste
1 jar of pickles (I used dill oval cut chips)
1/2 cup bread crumbs
1/4 cup cornmeal
1/4 whole wheat flour
1 tsp cajun spice
pinch of salt
2 tbsp milk
In a bowl combine breadcrumbs, cornmeal, flour, cajun spice and salt.
In another bowl beat together egg and milk. Set aside.
Preheat oven to 450F. Pat dry the pickles using a towel/paper towel. Dip one into the egg mixture then toss in the breadcrumb mixture. Place on a parchment paper lined baking sheet. Repeat until all pickles are breaded (or you’re tired of doing this).
Bake 8-10 minutes, flip and bake another 5 minutes or until golden.
Serve hot with ketchup for dipping.
These were winners, but trust me on this. They taste better when they’re hot… and with a cold beer… and preferably on a patio (not your bed… unless you’re into that kind of thing, in which case I’m not judging).