This easy Low Carb Keto Fried Pickles recipe is a crispy, golden snack perfect for any occasion! Made with parmesan and whey protein, these crunchy bites are fried to perfection in just minutes. Enjoy them hot with your favorite spicy dipping sauce. A simple and delicious low-carb treat that’s great for parties or snacking!
Ingredients Needed
- 32 medium dill pickle rounds (drained)
- 30g / ¼ cup whey protein isolate
- 50g / ½ cup grated parmesan cheese
- 1 large egg (beaten)
- 3–4 tbsp avocado oil (or olive oil)
How To Make Low Carb Keto Fried Pickles
- Drain and dry the pickles: Place the pickle rounds on paper towels and pat dry. (Save the pickle juice for pickling vegetables or brining chicken.)
- Prepare the coating: In a medium bowl, whisk together the whey protein isolate and grated parmesan until well combined.
- Beat the egg: In a small bowl, beat the egg until smooth. Choose a bowl large enough to dip 5–6 pickles at a time.
- Heat the oil: Place a medium to large skillet over medium heat. Add enough oil to generously cover the bottom of the pan. The oil is ready when bubbles form around a wooden spoon placed in the oil.
- Coat the pickles: Dip 5–6 pickles into the beaten egg, ensuring they are fully coated. Shake off any excess, then place them into the dry coating mixture. Use a fork to turn the pickles, ensuring they are evenly coated.
- Fry until golden brown: Carefully place the coated pickles into the hot oil. Fry for about 1 minute until golden brown, then flip and cook for another minute.
- Repeat the process: While the first batch cooks, coat the next set of pickles. Continue frying in batches until all pickles are cooked.
- Drain and serve: Transfer the fried pickles to paper towels to drain excess oil. Serve at room temperature with a spicy dipping sauce.
Recipe Tips
- Pat the pickles dry well: Any extra moisture can make the coating fall off. Use paper towels to remove as much liquid as possible.
- Use finely grated parmesan: A finer texture helps the coating stick better and creates an even, crispy crust.
- Don’t overcrowd the pan: Fry in small batches so the pickles cook evenly and stay crispy. Too many at once can lower the oil temperature.
- Use the right oil temperature: The oil should be hot but not smoking. Test by dipping a wooden spoon—if it bubbles, it’s ready.
- Flip gently: Use a fork or tongs to turn the pickles carefully. A rough flip can knock off the crispy coating.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover fried pickles cool to room temperature. Then, place them in an airtight container with a paper towel to absorb moisture. Store in the fridge for up to 3 days.
- Reheat: Preheat the oven to 190°C (375°F). Place the fried pickles on a baking sheet and bake for 5–7 minutes until crispy.
Nutrition Facts
Serving Size: 8 pickle rounds
- Calories: 190 kcal
- Total Fat: 15.2g
- Saturated Fat: 8.1g
- Cholesterol: 74mg
- Sodium: 263mg
- Potassium: N/A (Pickles contain potassium, but the amount varies by brand)
- Total Carbohydrate: 2.7g
- Dietary Fiber: 0.6g
- Sugars: 0.8g
- Protein: 11.1g
Check out More Recipes:
- Low Carb Keto Cauliflower Nachos
- Low Carb Keto Smoked Salmon Cucumber Bites Recipe
- Low Carb Keto Cucumber Subs Recipe
- Low Carb Keto Trail Mix Recipe
Low Carb Keto Fried Pickles
Description
This easy Low Carb Keto Fried Pickles recipe is a crispy, golden snack perfect for any occasion! Made with parmesan and whey protein, these crunchy bites are fried to perfection in just minutes. Enjoy them hot with your favorite spicy dipping sauce. A simple and delicious low-carb treat that’s great for parties or snacking!
Ingredients
Instructions
- Drain and dry the pickles: Place the pickle rounds on paper towels and pat dry. (Save the pickle juice for pickling vegetables or brining chicken.)
- Prepare the coating: In a medium bowl, whisk together the whey protein isolate and grated parmesan until well combined.
- Beat the egg: In a small bowl, beat the egg until smooth. Choose a bowl large enough to dip 5–6 pickles at a time.
- Heat the oil: Place a medium to large skillet over medium heat. Add enough oil to generously cover the bottom of the pan. The oil is ready when bubbles form around a wooden spoon placed in the oil.
- Coat the pickles: Dip 5–6 pickles into the beaten egg, ensuring they are fully coated. Shake off any excess, then place them into the dry coating mixture. Use a fork to turn the pickles, ensuring they are evenly coated.
- Fry until golden brown: Carefully place the coated pickles into the hot oil. Fry for about 1 minute until golden brown, then flip and cook for another minute.
- Repeat the process: While the first batch cooks, coat the next set of pickles. Continue frying in batches until all pickles are cooked.
- Drain and serve: Transfer the fried pickles to paper towels to drain excess oil. Serve at room temperature with a spicy dipping sauce.
Notes
- Pat the pickles dry well: Any extra moisture can make the coating fall off. Use paper towels to remove as much liquid as possible.
Use finely grated parmesan: A finer texture helps the coating stick better and creates an even, crispy crust.
Don’t overcrowd the pan: Fry in small batches so the pickles cook evenly and stay crispy. Too many at once can lower the oil temperature.
Use the right oil temperature: The oil should be hot but not smoking. Test by dipping a wooden spoon—if it bubbles, it’s ready.
Flip gently: Use a fork or tongs to turn the pickles carefully. A rough flip can knock off the crispy coating.
Low Carb Keto Fried Pickles
