Keto Fried Pickles Recipe
Keto Fried Pickles are a delicious and crunchy low-carb snack perfect for anyone following a ketogenic diet. This recipe involves coating pickle slices in a mixture of almond flour, Parmesan cheese, and seasonings before frying them to golden perfection in avocado or coconut oil. Serve these tasty treats with your favorite keto-friendly dipping sauces like ranch dressing or spicy mayo for a satisfying appetizer or snack. With their crispy texture and tangy flavor, Keto Fried Pickles are sure to become a favorite in your keto recipe collection.
Equipment
- Frying Pan or Deep Fryer: For frying the pickles to a crispy golden brown.
- Mixing bowls For preparing the breading mixture and beaten eggs.
- Whisk To beat the eggs and mix the breading ingredients.
- Tongs For dipping the pickle slices in the breading and eggs, and for turning and removing the pickles from the oil.
- Paper Towels: To drain excess oil from the fried pickles.
- Baking sheet Optional, for placing the pickles before frying.
Ingredients
- 1 Cup Pickle Slices
- 1/2 Cup Almond Flour
- 1/2 Cup Grated Parmesan Cheese
- 2 Large Eggs
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1-2 Cups Avocado Oil or Coconut Oil
Instructions
- Prepare Ingredients: Drain and dry pickle slices. Mix almond flour, Parmesan, garlic powder, paprika, salt, and pepper. Beat eggs in a separate bowl.
- Bread Pickles: Dip pickle slices in beaten eggs, then coat with the breading mixture. Place coated pickles on a plate.
- Heat Oil: Heat oil in a pan or deep fryer to 350°F (175°C).
- Fry Pickles: Fry pickles in batches for 2-3 minutes per side until golden brown.
- Drain and Serve: Remove pickles and drain on paper towels. Serve hot with keto-friendly dipping sauces.
Notes
- Dry Pickles Well: Ensure pickle slices are thoroughly dried before breading to help the coating adhere and prevent excess oil splatter.
- Oil Temperature: Maintain the oil temperature around 350°F (175°C) for optimal frying. Too hot or too cool oil can affect the crispiness and cooking time.
- Batch Frying: Fry pickles in small batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy pickles.
- Drain Excess Oil: Place fried pickles on paper towels immediately after frying to absorb any excess oil and maintain crispiness.
- Adjust Seasonings: Feel free to adjust the seasoning levels to your taste. You can add more spices or herbs to the breading mixture if desired.
- Alternative Cooking Methods: If you prefer, you can bake the pickles at 400°F (200°C) for about 15-20 minutes, flipping halfway through, for a lower-fat option.
- Storage: Store any leftovers in an airtight container in the refrigerator. Reheat in an oven or air fryer to retain crispiness, as microwaving may make them soggy.