Description
Crispy and tangy Fried Dill Pickle Spears make a perfect snack or appetizer, coated in a crunchy breadcrumb crust and fried to golden perfection. This easy-to-make recipe uses coconut flour for a light coating and results in a deliciously crisp bite with a flavorful dill pickle center.
Ingredients
Pickles
- 8 pieces dill pickle spears
Coating
- 1/2 cup coconut flour
- 1 piece egg
- 1/2 cup breading (breadcrumbs)
Other
- Oil for frying (amount as needed, approx. 2 cups)
Instructions
- Gather and Set Up: Collect the dill pickle spears, coconut flour, beaten eggs, and breadcrumbs. Set up three shallow bowls, one for each coating step, to speed up the process and keep your workspace organized.
- Dry and Dust: Pat the pickle spears dry with paper towels to remove excess moisture. Lightly coat each piece with coconut flour, shaking off any extra to ensure the coating isn’t too thick and sticks properly.
- Dip into Egg: Whisk the egg until smooth in a bowl. Dip each coconut-floured pickle spear into the egg mixture to completely coat it. This helps the breadcrumbs adhere better in the next step.
- Coat with Crunch: Press each egg-coated pickle spear into the breadcrumbs, ensuring they are fully covered on all sides. Place the coated spears aside while you prepare the frying oil.
- Fry Until Crisp: Heat oil in a frying pan over medium heat until hot but not smoking (approx. 350°F or 175°C). Fry the coated pickles for 2 to 3 minutes on each side until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil before serving.
Notes
- Ensure pickles are well dried to prevent the coating from becoming soggy.
- Use coconut flour for a gluten-free option instead of regular flour.
- Maintain medium heat to avoid burning the coating before the inside is heated through.
- Serve immediately for the best crispy texture.
- You can experiment with different types of breadcrumbs, such as panko, for extra crunch.
