My first bite of Deep Fried Pickles was in a little brewpub in Kokomo, Indiana….and I thought to myself, “There is no way this can possibly taste good…”. I’ve been hooked ever since and I knew that when I got my air fryer I was going to HAVE to make these Air Fried Pickles.
And let me tell you, with this creamy Vegan Horseradish Sauce? As my kids would say, “They are the bomb!”
And there’s not a drop of oil anywhere.
And the sauce?
Dude….this Vegan Horseradish Sauce is quite possibly my most favorite thing ever……it’s THAT good.
I mean I can honestly see this Sauce as becoming my new ‘goto’ Mayo.
On Veggie Burgers?
As a Veggie Dip?
Oooh on a Sweet Potato? The combination of sweet and tangy?
The possibilities are endless!
Air Fried Pickles
Start with a jar of Dill Pickles Spears, or you can buy Whole Dill Pickles and slice them yourselves.
We want to dry these the best we can, so here’s a little trick I learned from Alton Brown of Good Eats…..
- Lay down a line of 3-4 Paper Towels – a few layers thick, and evenly space the pickles right down the center, like 2″ apart.
- Then starting at one end, gently roll the whole thing into a bundle.
We want to dry as much surface moisture off as we can, but without squeezing. Let those dry while we work on the batter and breading.
In a medium-sized bowl, mix 2 Tbs cornstarch with 1 cup of flour.
Meanwhile, in a measuring cup, mix 1 cup of unsweetened Almond Milk and 1 Tbs Lemon Juice together and then pour that into the flour. Mix well to make a thick batter and then pour into a flat dish of some sort to dip our pickles into later. I used a small glass baking dish.
Finally, mix 1 cup of Panko Bread Crumbs, 1 Tbs cornmeal, 1 Tbs nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ¼ pepper, and a good shake of cayenne. Mix thoroughly and also pour into a flat dish of some sort. (I used another glass baking dish)
Time to get dipping:
Take one of our pickles and lay it in the batter. I used a couple of forks to help smother the entire thing in the batter. Gently raise it up and let any excess drip off, and then transfer it to the pan with the breading.
Use a separate spoon, gently cover the now battered pickle with the breadcrumbs. Transfer it to your Air Fryer Basket and repeat.
My small air fryer basket had room for 5 pickles without touching, so I made 2 batches. You don’t want them sitting on top of each other.
Note: This recipe IS for an Air Fryer……HOWEVER….. I am using the exact same batter/breading recipe as my Crispy Baked Onion Ring recipe, so I see no reason why these won’t work in a regular oven too.
Air Fry at 390 ° F for 15-20 minutes, or…..
Oven Fry at 425 ° for 30 minutes, flipping halfway through.
Now the Sauce…..
Take a 10 oz package of Tofu and drain the water, then crumble the tofu directly into your blender. Add all the remaining sauce ingredients and process until smooth and creamy.
Watch out for some commercial Horseradish brands – their creamy versions often contain oil or eggs. Look for brands that have minimal ingredients.
Bubbies is a good brand that I found at my local Whole Foods. I used a ¼ cup (or about 4 Tbs) of Bubbies prepared horseradish. Obviously, you can adjust the amount to suit your own individual tastes.
And for the Grand Finale?
Let those crispy Air Fried Pickles cool a little on a wire rack or plate…. because trust me the insides of those pickles will be hot!
Not take a pickle and dip it into that sauce….. crunch, crunch, crunch……you’re welcome….. :).
Next up – sticking to our Super Bowl Snack Food theme…..Jalapeno Poppers!
Until then….absolutely lovin’ all the comments!
See ya soon.
I was at a little brewpub in Kokomo, Indiana....and I thought to myself, "There is no way these can taste good...". I've been hooked ever since - and I knew that one day I was going to HAVE to make Air Fried Pickles. The Horseradish Sauce is the bomb!
- 10 oz Tofu
- 1/4 cup Prepared Horseradish
- 2 Tbs Unsweetened Almond Milk
- 1 Tbs Lemon Juice
- 1 Tbs Dijon Mustard
- 2 tsp Red Wine Vinegar
- 1/2 tsp Kosher Salt
- 10 Dill Pickle Spears
- 1 cup Unsweetened Almond Milk
- 1 Tbs Lemon Juice
- 1 cup Flour
- 2 Tbs Cornstarch
- 1 cup Panko Breadcrumbs
- 1 Tbs Cornmeal
- 1 Tbs Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 dash Cayenne
Drain Tofu and crumble into your blender along with remaining sauce ingredients. Blend until smooth and creamy.
Allow to chill in refrigerator while making the pickles.
Cut pickles into spears if not purchased like that already.
Lay out on paper towels and gently dry. One cool trick is to lay them along a length of several paper towels and roll into a bundle. Allow to dry while you make the batter & breading.
Mix flour and cornstarch together in a medium-sized bowl. Also mix almond milk and lemon juice together to make a 'buttermilk'. Mix the wet into the dry to make a thick batter.
Pour batter into a flat, square baking dish and set aside.
In a medium-sized bowl mix the Panko, cornmeal, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Pour breading into another flat, square baking dish.
Take a pickle and gently dip into the batter. Use a fork to ensure the whole pickle is covered. Allow excess to drip off and then transfer to breading.
Use a spoon to gently cover battered pickles with the breading mixture.
Transfer to either your air fryer basket - or a parchment-lined baking sheet. If using a small air fryer like mine - fry in small batches so pickles do not touch. I fried 5 at a time for 2 batches.
Air Fry at 390 degrees for 15-20 minutes. Check occasionally to ensure they're browning nicely as some air fryers may be more powerful than others.
OR....Oven Bake at 425 degrees for 30 minutes - turning halfway through the baking time to ensure they're evenly browned.
Tips are always appreciated!
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