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Crispy Gluten Free Fried Pickles (Fried in Tallow)

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Made with fermented dill pickles, gluten free breading, delicious seasoning, and tallow. These are the most flavorful, crispy gluten free fried pickles, perfect as an appetizer.

Ingredients

Egg Wash

  • 2 large eggs
  • 3 tablespoons water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Flour Mix

  • 1 cup organic corn masa (nixtamalized)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • a pinch of cayenne

Bread Crumbs

  • 3 slices gluten free bread (or sourdough if you aren’t GF)

Pickles

Instructions

  1. Preheat your oven to 350° F.
  2. In a medium bowl, whisk together the egg wash ingredients.
  3. In a separate medium bowl, whisk together the dry flour mix ingredients.
  4. Cube 3 slices of gluten free bread and toast in the oven for about 10-15 minutes until dry and crumbly. Remove the bread from the oven (but leave the oven on) and let the bread cool completely.
  5. Pulse the bread in a food processor to make GF bread crumbs. Place the bread crumbs in a separate medium bowl.
  6. At this point, you should have three bowls, one with the flour mix, one with the egg wash, and one with bread crumbs.
  7. Drain the pickles from the brine and pat dry with paper towels.
  8. Place the pickles in a single layer on a parchment paper lined baking sheet.
  9. Place the pickles in the oven for 10 minutes to dry them out just a little bit.
  10. Take the pickles out of the oven and let them cool for five minutes.
  11. Heat enough tallow in a medium-deep pot to be about 3 inches deep. Heat to about 350° F.
  12. Dredge the pickles through the eggwash shaking off any excess.
  13. Then toss them in the flour mix, shaking off any excess.
  14. Then dip them in the eggwash again, coating well and shaking off any excess egg.
  15. Then toss them in the bread crumbs until they are fully coated in bread crumbs.
  16. Using a fry strainer, gently place all the breaded pickles into the hot oil. Cook for about 8 minutes, until they are golden brown and crispy.
  17. Strain from the hot oil and place on a paper towel lined baking sheet.
  18. Serve with the best fried pickle dipping sauce.