Keto Fried Pickles with Dill Dip Recipe

Cooking Directions

• STEP 1.In a shallow bowl, whisk together almond flour, garlic powder, paprika, salt, and pepper.
• STEP 2.In a separate bowl, beat the eggs.
• STEP 3.Dip each pickle slice into the beaten eggs, then coat it in the almond flour mixture.
• STEP 4.Heat oil in a deep fryer or large skillet over medium-high heat.
• STEP 5.Fry the coated pickles in batches until golden brown and crispy, about 2-3 minutes per side.
• STEP 6.Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
• STEP 7.For the dill dip, combine mayonnaise, sour cream, dill, garlic powder, salt, and pepper in a bowl.
• STEP 8.Serve the fried pickles hot with the dill dip on the side.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to pat the pickles dry before coating them to ensure the breading sticks well.
• If you don't have almond flour, you can use crushed pork rinds as a low-carb alternative.
• For a spicier version, add some cayenne pepper or hot sauce to the almond flour mixture.
• These fried pickles are best served immediately while they are still hot and crispy.

Storage and Serving

• These fried pickles are best enjoyed fresh and hot.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pickles on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
• Serve the reheated pickles with the dill dip.