Keto Fried Pickles with Dill Dip Recipe

Recipe By Slurrp

These Keto Fried Pickles with Dill Dip are a delicious and low-carb appetizer that is perfect for any occasion. The pickles are coated in a crispy almond flour breading and fried until golden and crunchy. The tangy dill dip adds a refreshing and creamy element to the dish. Whether you're following a keto diet or not, these fried pickles are sure to be a crowd-pleaser!

4.7
15 Rating -
Rate
Non Vegdiet
17minstotal
10minsPrep
7minsCook
17m.total
10m.Prep
7m.Cook
Keto Fried Pickles with Dill Dip
plan
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ingredients serve

Ingredients for Keto Fried Pickles with Dill Dip Recipe

  • 0.08 cup Almond Flour
  • 0.08 teaspoon Garlic Powder
  • 0.08 teaspoon Paprika
  • 1/25 teaspoon Salt
  • 1/50 teaspoon Black Pepper
  • 0.17 Large Eggs
  • 0.08 Jar Dill Pickle Slices, Drained And Patted Dry
  • as needed Oil For Frying
  • 1/25 cup Mayonnaise
  • 1/50 cup Sour Cream
  • 0.08 tablespoon Chopped Fresh Dill
  • 1/25 teaspoon Garlic Powder
  • As required Salt And Pepper To Taste

Directions: Keto Fried Pickles With Dill Dip Recipe

Cooking Directions

  • STEP 1.In a shallow bowl, whisk together almond flour, garlic powder, paprika, salt, and pepper.
  • STEP 2.In a separate bowl, beat the eggs.
  • STEP 3.Dip each pickle slice into the beaten eggs, then coat it in the almond flour mixture.
  • STEP 4.Heat oil in a deep fryer or large skillet over medium-high heat.
  • STEP 5.Fry the coated pickles in batches until golden brown and crispy, about 2-3 minutes per side.
  • STEP 6.Remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
  • STEP 7.For the dill dip, combine mayonnaise, sour cream, dill, garlic powder, salt, and pepper in a bowl.
  • STEP 8.Serve the fried pickles hot with the dill dip on the side.
  • STEP 9.Enjoy!

Cooking Tips

  • Make sure to pat the pickles dry before coating them to ensure the breading sticks well.
  • If you don't have almond flour, you can use crushed pork rinds as a low-carb alternative.
  • For a spicier version, add some cayenne pepper or hot sauce to the almond flour mixture.
  • These fried pickles are best served immediately while they are still hot and crispy.

Storage and Serving

  • These fried pickles are best enjoyed fresh and hot.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pickles on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
  • Serve the reheated pickles with the dill dip.
Nutrition
value
72
calories per serving
6 g Fat3 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    3g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    8mg
  • Manganese
    < 1mg
  • Phosphorus
    33mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp