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Keto Fried Pickles

Crispy, low-carb fried dill pickles coated in almond flour and parmesan for a tangy snack.
Prep Time2 minutes
Cook Time7 minutes
Total Time9 minutes
Servings: 4 servings

Ingredients

  • 9 large dill pickles sliced lengthwise
  • 3/4 cup almond flour plus 1 tablespoon (see notes), divided
  • 1 tbsp almond flour additional (part of the 3/4 + 1 tbsp from source)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Parmesan cheese
  • 2 large eggs whisked
  • 2 tbsp sour cream mixed with eggs

Instructions

  • Slice the 9 large dill pickles lengthwise into spears and set them aside on a plate or tray.
  • In a medium bowl, combine 3/4 cup plus 1 tablespoon almond flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 cup grated Parmesan; mix until evenly distributed.
  • In a separate bowl, whisk together the 2 large eggs and 2 tablespoons sour cream until smooth.
  • Dip each pickle spear first into the egg and sour cream mixture, letting excess drip off, then press into the dry almond flour–Parmesan mixture to coat thoroughly. Repeat until all pickles are coated.
  • Heat a thin layer of oil in a non-stick skillet over medium-high heat until shimmering. Add the coated pickles in a single layer (work in batches if needed).
  • Fry the pickles for 3–4 minutes, flipping halfway, until golden brown and crispy on both sides. Transfer to paper towels to drain any excess oil.
  • Serve the fried pickles immediately with your favorite condiments.

Equipment

  • Cutting Board
  • chef's knife
  • 2 medium bowls
  • Non-stick Skillet
  • tongs or spatula
  • Paper Towels

Notes

  • Use a thin layer of oil suitable for frying.
  • Work in batches so pickles fry evenly.
  • Pat pickles dry before coating to help the batter adhere.
  • For extra crunch, press coating firmly onto pickles.
  • Serve immediately for best texture.