I’m just going to say it right off the bat…some foods should be left to restaurants or at least when so many allergy changes don’t need to be made. Having said that, I think someone could easily make Fried Pickles, free of top allergens, but this Willing Cook did not pull it off! I’m sorry to say it, but I have to be honest even with my kitchen failures. To put it lightly, our fried pickles were…gross!
Just so you don’t make the same mistakes I did, here are the changes I made:
- I used my gluten-free breading recipe. It works great on fish and chicken and other vegetables, but not on oven fried pickles.
- I did not use anything from the original recipe besides follow the cooking instructions.
This may have tasted a little better if it had been deep fried, I think. But, whatever…Fried Pickles aren’t in our cooking future.
As I announced yesterday, The Willing Cook-a-Long is coming to an end (although you never know when it may reappear again in the future). I was hoping to go out on a high note, but we have to keep moving with the highs and the lows. The series button will still remain on the sidebar, so you can find all the past challenge posts there.
I am so excited to bring to you next Wednesday (we hope) a new feature on The Willing Cook, an allergy-friendly blog hop. I am teaming up with four other blogs. You’ll be able to link-up your recipe here and it will be show up on all the other blogs as well. So, if you’ve shared recipes on The Willing Cook-a-Long, have no fear, there will be another outlet for you.