My first bite of Deep Fried Pickles 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 these. Besides, the Horseradish Sauce is the bomb!
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!