Having dietary restrictions doesn’t mean you can’t enjoy all of the foods that you used to. One of my favourite things to do is recreate grainless versions of foods that traditionally contain gluten. My challenge today was Fried Pickles with Ranch Dipping Sauce. You probably think this is weird or gross if you haven’t tried them before. If you have tried them, you probably agree with me that they are delicious. Fried pickles are typically an appetizer offered in pubs, which means they are heavily deep fried and full of gluten. This recipe is definitely a keeper for those days you have a “junk food” craving.It’s gluten free, dairy free, paleo, vegetarian, vegan and refined sugar free.
Fried Pickle Ingredients:
- 1 sell jar dill pickles
- 2 eggs (beaten, 0r 2 flax eggs to make vegan)
- 1 1/2 cup almond meal
- 1 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tsp sea salt
- 1/2 cup tbsp avocado oil
Ranch Dipping Sauce Ingredients:
- 1 250ml container of Toffuti Sour Cream – or any other regular/dairy free sour cream
- 1 tbsp dried dill weed
- 1/2 tbsp dried parsley
- 1 tbsp white vinegar
- 1/4 tsp salt
- 2 tbsp avocado oil
Fried Pickle Directions:
Preheat oven to 425F. Lightly grease a baking sheet with oil
Take pickles and slice vertically in quarters so they look like fries.
In a small bowl add in beaten egg.In another small bowl add in almond flour, onion powder, garlic and salt.
Take pickle individually- coat in egg, then coat in almond flour mixture. The fries should look breaded.
Place breaded pickles on baking sheet, spread evenly apart. Bake for 5 minutes, then flip the fries.
Bake for another 7-10 minutes and remove from oven.
On stove top heat 1/4 cup oil in a frying pan.
Fry pickles until golden on each side. (I fried mine for about 20 seconds in each side)
When fries are done frying, place on a serving plate.
Ranch Dipping Sauce Directions:
In a mixing bowl combine all dipping sauce ingredients. Mix well.
Place in an airtight container and chill in fridge for 30 minutes.
Serve with fries. Dipping sauce is good in the fridge for up to 1 week.