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Oil Free Fried Pickles by


1 Jar Dill Pickle Spears
1 - 1 Cups Vegan Bread Crumbs

Batter Ingredients

1 Cup Almond Milk
Cup Whole Wheat Flour
1 Tbsp Soy Sauce
2 tsp Sriracha Sauce
2 tsp Vegan Worcestershire Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
tsp Cayenne Pepper


Preheat the oven to 325 degrees
Drain the pickles and pat them so that the batter will stick to them!
Place all the batter ingredients together in a bowl and whisk until well combined.
Lay the breadcrumbs out on a large plate or baking sheet, starting with just cup and adding new crumbs as you need them. This will help prevent clumping.
With a pair of tongs (or your hands - if you want to be like me!) dip the spears into the batter, shake of the excess, then roll in the breadcrumbs until they have a thin layer of crumbs on the outside.
Place the pickles on a baking sheet lined with parchment paper
Cook for 20-25 minutes, until the batter is full cooked and starts to crisp.
Serve hot with a dipping sauce, like my Buffalo Ranch and enjoy!

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