Post by Loupy on Feb 22, 2018 1:34:42 GMT -7
PALEO FRIED PICKLES
From: Not Too Shabby Gabby @ nottooshabbygabby.com/fried-pickles/
Probably my absolute favorite thing to eat in the world! FRIED PICKLES! Perfect snack, finger food, meal or midnight snack (as leftovers) to eat ever! I love eating these fried pickles out by the pool in the backyard after a long day with a beverage of choice in my hand. Seriously the best way to end the day. 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.
Prep time: 5 min
Cook time:2 min
Total time: 15 min
Ingredients:
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 frying
Instructions:
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 of your homemade ranch dip!
I put a tiny bit of hot sauce in the dressing so give it a little extra kick!
Nutritional Information
Calories: 442
Total Fat: 25g
Sat Fat: 4g
Polyunsat Fat: 5g
Monounsat Fat: 14g
Cholesterol: 186mg
Sodium: 2722mg
Total Carbs: 45g
Fiber: 4g
Sugars: 4g
Protein: 14g
From: Not Too Shabby Gabby @ nottooshabbygabby.com/fried-pickles/
Probably my absolute favorite thing to eat in the world! FRIED PICKLES! Perfect snack, finger food, meal or midnight snack (as leftovers) to eat ever! I love eating these fried pickles out by the pool in the backyard after a long day with a beverage of choice in my hand. Seriously the best way to end the day. 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.
Prep time: 5 min
Cook time:2 min
Total time: 15 min
Ingredients:
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 frying
Instructions:
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 of your homemade ranch dip!
I put a tiny bit of hot sauce in the dressing so give it a little extra kick!
Nutritional Information
Calories: 442
Total Fat: 25g
Sat Fat: 4g
Polyunsat Fat: 5g
Monounsat Fat: 14g
Cholesterol: 186mg
Sodium: 2722mg
Total Carbs: 45g
Fiber: 4g
Sugars: 4g
Protein: 14g
