Keto Air Fryer Crispy Parmesan Fried Pickles
How to Make It
Step 1
Prepare a clean work surface and select 6 medium sized pickles of roughly the same size. This is important so that they cook evenly. Slice each pickle in half lengthwise.
Step 2
Crack the egg into a small bowl and beat well. In a separate bowl, add the ground almonds, Parmesan, garlic powder, salt and pepper. Mix well together to combine.
Step 3
Taking one pickle half at a time, dip in the beaten egg, until coated all over in the mixture. Next, roll the egg coated pickle in the breading mix. Repeat this process with the remaining pickles so they are all coated in one thin layer of egg and breading.
Step 4
4. Dip each pickle again in the remaining egg, coating them in another layer. Roll them again in the remaining batter. Each pickle should now be thickly and generously coated in breading.
Step 5
Transfer the pickles to the basket of the air fryer and set in the air fryer tray. Set the air fryer to 375 degrees Fahrenheit and the timer for 10 minutes. After this time the breading should be crisp and golden all over. Fry a few minutes more if needed.
Ingredients
- o prepare, the pickles are sliced in half and dipped in beaten egg so that they are well coated. The pickles are then rolled in a breading of ground almonds, grated parmesan cheese, garlic powder, salt and pepper. This process is then repeated using any remaining egg and breading to ensure the pickles are all generously coated in batter.Serving SuggestionsThese are ideal for snacking between meals and as a low carb lunchbox filler. The pickles are great served on their own or with your preferred Keto dipping sauce. We like them with a refreshing lemon mayo! Gluten FreeQuick EasySidesSnacksVegetarian Net Carbs 3.7 gFiber 3.3 gTotal Carbs 7.2 gProtein 8.3 gFats 12.1 g – 162
- cals – Quantity
- Serving Size – servings
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- Dill Pickles – 6 medium – 3 3/4″ long
- Garlic Powder – 1 teaspoon
- Raw Egg – 1 medium
- Almonds, Raw – ¾ cup, ground
- Parmesan Cheese – ¼ cup, grated
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon