Keto Fried Pickles
Who doesn’t love a crunchy, tangy, keto fried pickle? Dip them in ranch for a party pleaser.
1-quart, heavy-bottom, stainless-steel saucepan
deep fry thermometer
2 cookie sheets or large trays
a slotted metal spoon or skimmer
brown paper for draining
- 2cupsdeli style dill pickle chips, drained(8 oz.)
- 2Tbsp.egg white protein powder(14 g. )
- 3Tbsp.grated parmesan cheese(22 g. )
- 2Tbsp.fine almond flour(14 g.)
- 0.25tsp.garlic powder
- 0.25tsp.paprika powder
- 2cupsavocado oil or lard
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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Serving: 8pickles (approximately)