FRIED PICKLES …
Probably my absolute favorite thing to eat in the world! FRIED PICKLES!
He loves them spicy, but you love with just a little kick. This is the conversation that my guy and I have when we are talking about the best fried pickles we have had. I hate when they are too spicy that I cannot even taste the pickle or anything else because the spice is too overwhelming.
Yes, we do have conversations about food. Quite often, in fact, you would think that is just about all we talk about! Like, what should we have for dinner? Or what is for dinner on such and such day? However, there is always one thing that we can agree on; no matter the taste we love pickles. Not sweet pickles but just plain dill pickles. Why? Because they are probably the best thing ever!
I love the fact that they are so healthy and he loves that they taste amazing!
I tried my hand at making pickles last year for the first time because we were part of a weekly CSA(community support agriculture) Box. We got a ton of pickling cucumbers! I mean a TON! Enough to make 4 batches of pickles. These pickles are amazing! One thing is for sure if for some reason we cannot afford food we will still have pickles because there was so much!
It was one of the easiest things I had done too! I used a packet for 24 hour pickles and canned them and they were definitely better than store bought pickles. Not to knock anyone who does the 10 day or 30 day pickles but these were so good.
Anyways…
Him and I decided that we should make fried pickles. We wanted them to be healthy (some what), but not spicy (okay, I didn’t). Then this amazing recipe was born!
Paleo Fried Pickles
2 cups Dill pickles chips (or 1 pint)
1/2 cup Almond flour (or regular flour)
1 tsp granulated Garlic
1/2 tsp Smoked Paprika
1/4 tsp cayenne pepper
pinch of salt and pepper to taste
1/4 cup Almond Milk (or regular milk)
1 egg
coconut oil for fried in a pan
Place about 6 cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. It will of course depend on the pan you are frying in. The pickles must be able to freely “float” to ensure an even coating.
While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles. Serve hot with some ranch dip like this one – Paleo Ranch Dressing. This is paleo but if you are not paleo use whatever you choose! I put a tiny bit of hot sauce in the dressing so give it a little extra kick!
- 2 cups Dill pickles chips (or 1 pint)
- 1/2 cup Almond flour (or regular flour)
- 1 tsp granulated Garlic
- 1/2 tsp Smoked Paprika
- 1/4 tsp cayenne pepper
- pinch of salt and pepper to taste
- 1/4 cup Almond Milk (or regular milk)
- 1 egg
- coconut oil for fried in a pan
- Place about 6 cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up.
- While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles.
We love to make these as appetizers for when people come over. They also make a great light dinner in case you just want them, which I am not going to judge because it has happened a time or two.
These fried pickles have settled the debate between too spicy and too bland when it comes to fried pickles in this house. However, when it comes to chicken wings it is a whole other story! 😀 Although, if you want them spicier add a little pinch more of cayenne pepper! Just make sure that to let smell full you! The cayenne pepper is pretty strong!
I hope you have a great week! Enjoy!
Deliciously,
Gabby
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Six CUPS of coconut oil? Just wanted to verify the amount.
Yes it is just to fry them in. It is an estimate though. If you have a smaller pan than I did you will not need that much but you will not be able to fry as many at a time. You can melt the coconut oil in the microwave beforehand for easy measuring.
I’ve never had fried pickles before. I’m with you though, I like less spicy food and my husband likes more spicy foods. I think I will have to give these a try sometime. My kids really like them.
I have never used coconut oil, does it leave a flavor, not a coconut fan.
Not if you get a refined coconut oil. By refined I mean it has been through natural processing like pushed through clay and steamed to take out the odor, the smell and the taste. Extra virgin coconut oil will have a taste, smell and odor. My man hates coconut too but he loves the food I cook in coconut oil because there is more flavor of food than of oil! Hope this helps!
As you know I am gluten free. And we love fried pickles. This is definitely going to be whipped up in our kitchen soon. And I love that we can also do fried green beans or onion slices with the same recipe. My husband is definitely going to be excited by this. He is a fried pickle Enthusiast, big time.
I JUST made these. DELICIOUS!! However, not as crunchy as I had hoped. 🙁 This is my first time cooking with Almond Flour, is that normal? Other than texture, I am in love! Thank you so much for giving me a healthier alternative to my favorite snack. <3
Yes the crunchy part kind of goes away and the almond flour is a bit different however adding a little bit more spice it can usually take away the nutty taste of the almond flour! thank you for the feedback though! 🙂