Ingredients:
- 2 cups deli style dill pickle chips, drained (8 oz.)
- 2 Tbsp. egg white protein powder (14 g. )
- 3 Tbsp. grated parmesan cheese (22 g. )
- 2 Tbsp. fine almond flour (14 g.)
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika powder
- 2 cups avocado oil or lard
- 1-quart, heavy-bottom, stainless-steel saucepan
- deep fry thermometer
- 2 cookie sheets or large trays
- tongs
- a slotted metal spoon or skimmer
- brown paper for draining
Directions:
- Mix the egg white powder, parmesan cheese, almond flour, garlic powder, and paprika together in a shallow dish or bowl.
- Place each pickle slice in the coating mixture and coat on all sides, gently pressing the coating into the pickles to ensure an even coating.
- Transfer each coated pickle slice to a cookie sheet or tray in a single layer. Don’t let the coated pickles touch.
- Heat 2 inches of fat in the saucepan over medium heat until it registers 350°F on a deep fry thermometer.
- Place pickles in the hot oil in a single layer of about 5 pieces, until they are golden and rise to the top of the oil, about one minute.
- Transfer the fried pickles to a cookie sheet or tray lined with brown paper. Continue cooking until all the pickles are fried.
- Arrange fried pickles on a tray and serve with keto ranch dressing for dipping.
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Nutrition Facts
Keto Fried Pickles
Serving Size
8 pickles (approximately)
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
