A great burger place by us is known for their crunchy and salty fried pickles.  My mom loves them and is notorious for adding them to her burger and also getting an order on the side, because really who can eat just one fried pickle.  After giving into the tempation of the them far too many times I learned the hard way that the crunchy bread crumb coating just does not agree with me and was simply not worth it anymore.  After years of turning them down I’ve decided to take a stand and bring back the pickle, this time making it paleo! When creating this recipe I was torn by which way to batter them, so I decided to make a mini batch of each and have a taste test.  I have decided to include both battering options because I really did enjoy them both and may opt for one over the other at times merely because of the ingredients I have on hand. The almond flour coating allows for a nutty and savory flavor. Because of the nuts, they get a deep brown color and nice texture.  The tapioca flour really sticks to the pickle creating a crispy and crunchy texture that is undeniable.

Ingredients:

Almond Flour Coating

• 1 cups dill pickles chips
• 1 cup almond flour
• 1.5 tsp salt
• 2 tsp garlic powder
• 1 egg
• ¼ cup unsweetened almond milk
• Avocado oil

Tapioca Flour Coating

• 1 cups dill pickles chips
• 1 cup tapioca flour
• 1.5 tsp salt
• 2 tsp garlic powder
• 1 egg
• ¼ cup unsweetened almond milk
• Avocado oil

Directions:

• Place pickle chips on a paper towel and pat dry.
• Combine flour, salt, and garlic powder into a medium bowl.
• In a small bowl combine egg and almond milk and whisk together.
• Heat a medium frying pan over high heat and add enough oil to create about an inch deep in your pan.
• Once the oil starts to simmer begin to batter your pickles.
• First dip a few pickles into the egg mixture allowing the excess to run off.
• Then dip them into the flour mixture and place them in the frying pan.
• Let them fry in a single layer for about 2 minutes or until golden brown.  Flipping halfway through.
• Remove them from the oil and let them drain on a paper towel.
• Continue to batter and fry the pickles in batches.
• Serve immediately with your favorite paleo dipping sauce.