Description
Crispy, golden fried pickles coated in a crunchy breadcrumb crust make for a perfect savory snack or appetizer. This easy recipe uses coconut flour for a light flour coating and eggs to help the breadcrumbs stick firmly for frying to perfection in just minutes.
Ingredients
Pickles
- 2 Pieces Whole Pickles, cut into spears
Breading
- 1/2 Cup Breadcrumbs
- 1/2 Cup Coconut Flour
Egg Wash
- 1 Piece Egg
Instructions
- Get Your Ingredients Ready: Gather all your ingredients including pickle slices, coconut flour, eggs, and breadcrumbs. Arrange three shallow bowls separately for coating the pickles—one for coconut flour, one for the whisked egg, and one for the breadcrumbs.
- Prep the Pickles: Pat each pickle spear dry thoroughly with paper towels to remove excess moisture. Roll the pickles lightly in coconut flour, coating evenly, then shake off any excess flour.
- Egg Wash Time: Whisk the egg in a bowl until frothy. Dip each coconut-flour-coated pickle spear completely in the egg wash to ensure the next breadcrumb layer will stick firmly.
- Breadcrumb Coating: Press the egg-coated pickles into the breadcrumbs, covering both sides evenly with a thick layer of crumbs. Set the coated pickles aside while you heat the oil for frying.
- Golden and Crispy: Heat oil in a skillet over medium heat. Fry the breadcrumb-coated pickles for 2 to 3 minutes on each side, or until they turn a beautiful golden brown and develop a crispy texture. Remove and drain on paper towels to absorb excess oil before serving hot.
Notes
- Ensure pickles are well dried before coating to help the flour and breadcrumbs adhere better.
- Use medium heat to avoid burning breadcrumbs while ensuring the inside pickle warms through.
- Can substitute breadcrumbs with panko for even crispier texture.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Serve immediately for best crunch; pair with ranch or your favorite dipping sauce.
