Keto Fried Dill Pickle Spears
Fried pickles with a gluten-free low carb breading.
Ingredients
- 12 dill pickle spears
- 1 large egg beaten
- 1/2 cup pork rind crumbs
- 1/2 cup grated parmesan cheese
- 1 tsp dried parsley
- 1/4 tsp dried dill
- black pepper to taste
- 2 cups avocado oil for frying
- 1/2 cup ranch dressing optional, for dipping
Instructions
- Prepare the pickles for frying by blotting them as dry as possible with paper towels, or air-drying them for at least an hour on a raised rack.
- Heat the avocado oil in a large enameled cast-iron skillet until it reaches 375-400 degrees Fahrenheit.
- While the oil is heating, beat the egg in a small bowl, and mix together the pork rind crumbs, parmesan, parsley, and dill on a large dinner plate.
- When the oil has reached frying temperature, dip a pickle spear into the egg and dredge in the crumb mixture. Use tongs to gently place the pickle spear into the oil. Repeat with the remaining pickle spears.
- Once the final pickle spear is in the oil, the first spear should be ready to flip. Carefully turn it using tongs. Repeat with the remaining pickle spears in the same order you put them in. Cook them for about 2 minutes more and then remove from the oil with tongs and place them on a plate or cookie sheet lined with paper towels to drain. Serve immediately with ranch dressing for dipping, or place in an oven set to 200 to keep warm until serving.
- As with most fried foods, macros are estimated based on how much oil is soaked up by the breading. My best estimate per serving (3 pickles), including the ranch dressing: 338 calories, 6 grams net carbs, 11 grams protein, 29 grams fat.