Ingredients
5 ounces dill pickles (sliced)
1-2 Tbsp. coconut oil
¼ cup almond meal
¼ cup tapioca flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper
¼ cup water
Instructions
- 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 slice 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. Enjoy!
Serves 4
Inspired by: https://www.wickedspatula.com/paleo-fried-pickles/