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Fried Pickles

  • Author: Sarah Criddle


A wonderful alternative to the “white flour fried pickle”! Yummy, crunchy, salty, with that dill flavor! And your THMers can enjoy as an S.


  • 1 small jar of sliced Dill pickles- drained and patted dry with a paper towel (try to get the thicker sliced dill pickles)
  • 1 1/2 to 2 cups of almond flour or meal (I used meal but flour might be better)
  • 2 eggs whisked
  • 1/4 cup of parmesan cheese
  • 1 tsp of onion powder
  • 1 tsp garlic powder
  • 1 tsp of Cajun seasoning (optional)
  • salt & pepper to taste
  • Oil for frying (I used Olive Oil)


  1. Drain and pat dry the pickles.
  2. Whisk up the eggs on a separate plate.
  3. Mix all dry ingredients on a separate plate.
  4. Coat pickles in the egg.
  5. Place pickles into the almond flour batter and coat each side.
  6. You can repeat this step if you like a thicker batter which is what I did the first time.
  7. Heat your oil to medium high.
  8. Gently place into the oil using long tongs.
  9. Allow pickles to turn a golden brown on one side then flip.
  10. It doesn’t take a long time. Less than a minute each side.
  11. Place fried pickles on a paper towel to remove excess oil.
  12. You can sprinkle with more parm or a little more salt if you like.
  13. Whip up the French Onion Dip and ENJOY!


  • You can use a fry daddy if you have one of those, just gently place the pickles in so it does not lose it’s batter.