by Maya Last Updated on 19 Comments
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Need a great crunchy snack? These Paleo Fried Pickles are perfect!
I’ve been on a quest to create a paleo version of fried pickles. I found these gluten-free pickles that use gluten-free breadcrumbs, but wanted a paleo version.
The first few times I made the pickles the breading just fell off so I was left to eat the crunchy breading and the pickles separately. Not what I was going for. After a few ratio changes and experimenting with a breading versus a batter I think I’ve found the perfect recipe!
Batter is totally the way to go. When I finally found a good ratio of flours the breading worked well but it was just a thin layer and didn’t stay crunchy for long. The ones in the batter had a thick, but not too thick, layer of batter and stayed crunchy for about an hour. I know this because I had to resist eating them all before shooting them. Food blogger problems, they’re real.
So while the breading with the correct ratios was OK batter is totally the way to go. It’s not any more difficult either, you just have to add a bit of water to the mix.
After you batter them up and fry in a bit of coconut oil they’re ready to be dunked in whatever sauce you want. My vote is obviously chipotle mayo (Just a mix of mayo and chipotle peppers in adobo sauce, add enough peppers and sauce until you reach your desired spicy level which for me is about equal amounts of each. I like the spice!) but ranch works great too.
Since they do in fact stay crunchy for a while these would make a great party food! I’m thinking these will be a staple for fall game days!
RECIPE CARD
Paleo Fried Pickles
Need a great crunchy snack? These Paleo Fried Pickles are perfect!
Course Snack
Cuisine American
Keyword crispy, tasty, traditional
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4 servings
★ Review Print
Ingredients
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- 5 ounces dill pickles (dliced)
- 1/4 cup almond meal
- 1/4 cup tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
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 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.
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Reader Interactions
Laura
ReplyMade these for Super Bowl Sunday, and they were really great! I dried off the pickle slices before putting them in batter, and they held the batter really nicely that way. Thanks for a great recipe!
Michelle
ReplyHave you ever tried it in the Air Fryer? I’m looking for a gluten free, low carb vegan fried pickle that can be done in an air fryer. SO picky I know … I want to do this for my best friend who has gone vegan paleo
Lauren
ReplyI have not! My MIL has one, I need to try it!
Mia
ReplyFinally, a perfect fried pickle recipe! I’ve been trying all different recipes but was having trouble with getting the batter to stick to the pickle. This recipe did the trick! I used corn starch instead of tapioca starch, and almond milk instead of water, which both seemed to work fine.
Kendra
ReplyDo you think I could use Arrowroot starch instead of Tapioca starch?
Lauren
ReplySure thing!
Crystal
ReplyDo you think these could be done with coconut flour instead of almond flour?
Crystal
ReplyAnd, I definitely didn’t mean to disregard the awesomeness of this recipe! I cannot wait to try it’s- TONIGHT!
Lauren
ReplyHi Crystal! I’ve never tried this specific recipe with coconut flour so I’m not sure how it would affect the batter. Since coconut flour is super absorbent you may need more liquid and the batter may not stick to the pickles enough to get super crunchy. If you try it though please let me know how it turns out!
Erin Andrews
ReplyThis recipe looks amazing, especially since I have been craving pickles hard while pregnant! Quick question though…what is the sauce shown in the picture? I would love to try that.
Thank you!
Lauren
ReplyHi Erin! The sauce was a mix of canned chipotle peppers and mayo! I’ve also served them with ranch too!
Erin
ReplyYESSS!!! I have experimented with a few fried pickle recipes but this one looks AMAZING. I cannot wait to try it out.
Melissa Belanger
ReplyOh man. These sounds amazing. I suddenly find myself craving something really salt & greasy! These are going on my menu for next week. YUM!
Marlynn @ UrbanBlissLife
ReplyMy husband loves pickles and I bet he would love these! Such a great idea!
Mirlandra @ Mirlandra's Kitchen
ReplySo to be totally honest, when something says “Paleo” I usually disregard it as questionable at best. I know, I know – I have weird hang ups. But I LOVE a good fried pickle (harder to find than you might think) and I have to say these look pretty darn good. I might just need to disregard my hang up and give this a shot! Thanks for a great new idea.
Dawn @madeitloveitpaleo
ReplyI cannot even begin to tell you how happy I am for this recipe! My Mom and I love fried pickles, but I haven’t had any since I went paleo. My Mom is coming to visit tomorrow and we are definitely trying these! Thank you for another amazing recipe 🙂
Florian @ContentednessCooking
ReplyFantastic as always! Well done, Lauren!
Alisa Fleming
ReplyI am so impressed that you succeeded at making a grain-free batter! Honestly, I have enough trouble with trying to perfect a dairy-free, gluten-free one, grain-free is above and beyond!
Katerina @ Diethood
ReplyGood thing you figured it out because all I wanna do is make ’em and inhale ’em! They look SO darn good!
