Craving more keto finger foods? Try my keto sausage balls, keto mozzarella sticks, or keto deviled eggs next. Fried foods are superior to all other kinds of foods. There, I said it. Now, let me temporarily remove my healthy halo and share my recent fried food obsession. For this recipe, each pickle spear is battered in sour cream (yes, you read that right), then they’re lightly seasoned and pan-fried until golden and crunchy on the outside yet juicy in the center.
Why I love this recipe
Short ingredient list. And they’re all basic pantry staples. Air fryer option. Just in case you’d rather skip deep frying, I tested an air fryer option as well. Gluten-free and low-carb. Because we’re using almond flour! Fast. The beauty in frying is in how quick it is. In under 15 minutes, you’ll have your game day appetizer ready to go.
Ingredients needed
Dill pickles. Make sure the brand you’re using has no added sugar, as some brands tend to sneak it in. Almond flour. Opt for blanched almond flour as opposed to almond meal, which is darker, coarser, and not ideal for this recipe. Salt and black pepper. To taste. Parmesan cheese. Use finely grated parmesan. Eggs. Room temperature eggs are best. Sour cream. Creates a thick batter for frying the pickles. If you don’t have sour cream on hand, use heavy cream or Greek yogurt.
How to make keto fried pickles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Slice the pickles lengthways. In one shallow bowl, combine the flour, salt, pepper, and parmesan. In a second, whisk the eggs and sour cream. Step 2- Dredge. Coat the dill pickle slices in the wet mixture, then the dry mixture. Repeat with all of the pickles. Step 3- Fry. Heat oil in a pan. Once it’s hot, fry the pickles until they’re golden brown. Flip midway through. Transfer the pickles to a paper towel lined plate to absorb the excess oil.
Arman’s recipe tips
Swap the almond flour. For extra crunch, use my keto bread crumbs, AKA crushed pork rinds. Avoid using pickle chips. As tempting as it may be, I find thicker pickle slices hold up to the dredging and deep frying much better than dill pickle chips. I tested both, and the chips tended to fall apart in the pot. Keep them in a single layer. So each pickle spear gets equal access to the oil and becomes crisp. Add spices. Use a mix of paprika, garlic powder, and cayenne pepper to enhance the flavor. Pair them with your favorite dipping sauce. Like keto ranch dressing, keto honey mustard, or sugar-free ketchup.
Storage instructions
To store: Store leftover fried pickles in an airtight container in the refrigerator for up to 3 days. Yes! If you’d prefer to air fry the pickles, start by preparing and dredging them as instructed (it’s almost identical to my air fryer pickles!). Add them to a lined air fryer basket and air fry at 200C/400F for 12 minutes, flipping them halfway through. To freeze: Let the pickles cool completely, then place them in a freezer-safe container and freeze for up to 2 months. Reheating: Reheat the fried pickles in an air fryer or oven until warm.
Frequently asked questions
More keto snacks to try
Keto buffalo chicken dip Crispy zucchini chips Chicharrones Keto french fries Or any of these keto snack recipes
