Keto Pickle Dogs
How to Make It
Step 1
Select whole gherkin pickles that are medium to large-sized. Roll the gherkin pickles between paper towels to absorb any extra liquid. Push a thick skewer into each pickle all the way to the other end. This can be a wooden grilling skewer, reusable metal skewer, or large stick for candy apples. It must be heat-safe.
Step 2
In a stand mixer, whip an egg white on high speed until it comes to stiffened peaks. When the egg white is stiff, whip in mustard powder and nutritional yeast. The egg white should look like a frothy, pale yellow corn dog batter. Set the batter aside and pour enough avocado oil into a large, wide frying pan until it’s filled at least 3-inches deep. An example of a deep-enough pan for frying would be a wok or large cast-iron skillet. *Please see the special note about the avocado oil in the recipe introduction.
Step 3
Heat the avocado oil until it’s hot – past boiling temperature. One by one, pick up the stick-end of a gherkin pickle and dip it in the egg white batter. Roll the pickles until coated in a thick, even blanket of batter. Gently place the whole pickle into the hot oil and let it fry on one side for 30-60 seconds until the batter turns as golden as you’d like. Use a pair of heat-safe tongs to rotate the pickle corn dog over to finish frying on the other side. You make cook 2-3 at a time, and repeat this process until they’re all done frying. Let the pickle corn dogs cool for 5 minutes before eating.
Ingredients
- Gherkin Pickles – 6 serving
- Raw egg, white – 1 large
- Mustard powder – 1 tsp
- Nutritional Yeast – 2 tsp
- Avocado oil – 3 tbsp