Description
Crispy, golden fried pickles are a delightful snack or appetizer perfect for sharing. These fried pickle spears are coated with coconut flour, dipped in an egg wash, and then generously coated with breading before being fried to perfection. The result is a crunchy, tangy treat that pairs wonderfully with your favorite dipping sauce.
Ingredients
Pickle Preparation
- 2 Pieces Whole Pickles (cut into spears)
Breading Station
- 1/2 Cup Coconut Flour
- 1/2 Cup Breading (breadcrumbs)
- 1 Piece Egg
Instructions
- Get Your Ingredients Ready: Gather all pickle slices, coconut flour, egg, and breadcrumbs. Set out three shallow bowls for the flour, egg, and breadcrumb coating steps to streamline the breading process.
- Prep the Pickles: Pat the pickle spears dry thoroughly with paper towels to remove excess moisture. This helps the coatings adhere better. Lightly roll each pickle spear in the coconut flour, ensuring an even coat, then shake off any excess flour.
- Egg Wash Time: Whisk the egg in a shallow bowl until frothy. Dip each coconut flour-coated pickle spear into the egg, making sure it's fully covered to help the bread crumbs stick securely.
- Breadcrumb Coating: Press the egg-washed pickle spears into the breadcrumbs, coating both sides evenly. Set the coated pickles aside while you heat the oil for frying.
- Golden and Crispy: Heat oil in a pan over medium heat. Fry the breaded pickles for about 2–3 minutes on each side until they turn golden brown and crispy. Be careful not to overcrowd the pan to maintain the oil temperature. Once fried, drain the pickles on paper towels to remove excess oil before serving.
Notes
- Patting the pickles dry is essential to avoid soggy breading.
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying.
- For extra crispiness, double dip the pickles by repeating the egg and breadcrumb steps before frying.
- Serve immediately for the best texture.
- Can be served with ranch or your favorite dipping sauce.
