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I spent several years in the Southwest and South when I was growing-up and can honestly say I’ve never had fried pickles. Southerners will tell you that fried pickles is a “southern thang”, but maybe that was after I left the South? In any case, I was excited when Maya asked me to do an easy fried pickles recipe for her, and wanted to try them.
Before starting an unfamiliar recipe – I research. Most recipes for fried pickles use conventional ingredients – eggs and flour. They are usually pan fried or cooked in a home fryer, but several recipes call for baking pickles in an oven – called oven-fried pickles. Here is a great example of paleo oven-fried pickles.
Since the pickles are already seasoned from the pickle brine, I opted not to season the coating. Instead, I thought Maya’s spicy appetizer dipping sauce would be the perfect accompaniment to these easy fried pickles. It was!
I usually coat my fried appetizers in almond flour like Maya’s low carb chicken nuggets or a combination of pork rinds and Parmesan cheese. But I recently saw a recipe using whey protein powder as a low carb breading on chicken. It promised a crispy coating with very little carbs. And it was!
This low carb breading results in very crispy fried pickles with just a hint of crystalline texture from the protein powder. The coating browns nicely and the pickles stay crispy for a long time.
In my opinion, pan frying the pickles is the way to go. I use my skillet for almost everything. It was easy to dip and coat 5-6 pickles, put them in the pan, then dip and dredge 5-6 more. By the time I was done coating the second batch, I was flipping the first. It took me about 15 minutes to pan fry 32 pickles.
If you aren’t into using whey protein powder to coat the pickles, check-out the Parmesan cheese coating on Maya’s zucchini fries recipe or the other great low carb coatings mentioned above.
More Low Carb Recipes To Love
Fried Pickles Recipe (Low Carb, Gluten-free)
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
- Drain the pickles and dry on paper towels. (Save the pickle juice to pickle zucchini or to brine chicken.)
- Beat the egg in a small bowl large enough to accommodate 5 pickles.
- Mix the protein powder and cheese together in a medium bowl with a small whisk until blended.
- Heat a medium to large skillet over medium heat. When hot, add enough oil to generously cover the bottom of the pan. The oil is ready when a wooden spoon placed in the oil starts to bubble.
Procedure: Dip 5-6 pickles in the egg wash, coating completely. Shake off any excess egg and place into the coating mixture to coat. Using a fork to help flip the pickles is helpful. Carefully place the pickles into the hot oil and fry 1 minute or until golden brown, flip.
- Meanwhile coat the next five pickles and place in the pan to cook. Continue until all of the pickles have been coated and cooked. Drain on paper towels.
- Serve at room temperature with spicy dipping sauce.
Serving size: 8 pickle rounds
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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