Paleo Dill Pickles

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Garlic, granulated

• Refrigerated

  • 1/4 cup Almond milk
  • 1 Egg

• Condiments

  • 2 cups Dill pickles chips

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika, smoked
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 1 Coconut oil

Found on nottooshabbygabby.com

Description

Ingredients

• 2 cups Dill pickles chips (or 1 pint)
• 1/2 cup Almond flour (or regular flour)
• 1 tsp granulated Garlic
• 1/2 tsp Smoked Paprika
• 1/4 tsp cayenne pepper
• pinch of salt and pepper to taste
• 1/4 cup Almond Milk (or regular milk)
• 1 egg
• coconut oil for fried in a pan

Directions

• Place about 6 cups of coconut oil into an 8 inch frying pan and put it on a burner and let it slowly warm up. While your oil is heating up drain your pickles and place them onto paper towels and pat dry. Mix together your almond flour and spices. Them mix together your almond milk and egg. Once the oil is starting to bubble slowly soak a few pickles in the almond milk and egg mixture then go through the almond flour mix and place into the frying pan. Let fry for about 2 minutes or until it they are golden brown. Proceed to do this with all of the pickles.

Nutrition