Need a great crunchy snack? These Paleo Fried Pickles are perfect!
I’ve been on a quest to create a paleo version of fried pickles. I found these gluten-free pickles that use gluten-free breadcrumbs, but wanted a paleo version.
The first few times I made the pickles the breading just fell off so I was left to eat the crunchy breading and the pickles separately. Not what I was going for. After a few ratio changes and experimenting with a breading versus a batter I think I’ve found the perfect recipe!
Batter is totally the way to go. When I finally found a good ratio of flours the breading worked well but it was just a thin layer and didn’t stay crunchy for long. The ones in the batter had a thick, but not too thick, layer of batter and stayed crunchy for about an hour. I know this because I had to resist eating them all before shooting them. Food blogger problems, they’re real.
So while the breading with the correct ratios was OK batter is totally the way to go. It’s not any more difficult either, you just have to add a bit of water to the mix.
After you batter them up and fry in a bit of coconut oil they’re ready to be dunked in whatever sauce you want. My vote is obviously chipotle mayo (Just a mix of mayo and chipotle peppers in adobo sauce, add enough peppers and sauce until you reach your desired spicy level which for me is about equal amounts of each. I like the spice!) but ranch works great too.
Since they do in fact stay crunchy for a while these would make a great party food! I’m thinking these will be a staple for fall game days!
Paleo Fried Pickles
Please ensure Safari reader mode is OFF to view ingredients.
- 5 ounces dill pickles (dliced)
- 1/4 cup almond meal
- 1/4 cup tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
More TIPS about this paleo recipe in the post above!
- Mix together all ingredients except for the pickles and coconut oil. If the batter seems too thick add a touch more water.
- Heat a few tablespoons of coconut oil over medium high heat.
- Dip a pickle into the batter making sure you get some on both sides and add it to the pan. Repeat with a few more pickles making sure not to overcrowd the pan. Fry pickles about 30 seconds per side until they're crisp and golden brown. They don't take too long so keep an eye on them. Remove and drain on paper towels.
- Repeat with remaining pickles.