Whoops, it’s been a while, huh?
As you may or may not have noticed, I haven’t been blogging lately and I’m going to attempt to make a very long story very brief:
I had been sick for a long time and reached a breaking point in my health. Realized my diet of eating chocolate cake and not much else were making me feel god damn awful. I took a few months off to fix my body and watch the ENTIRE SERIES OF GOLDEN GIRLS. Started eating a paleo “diet”, and now feel like one smooth operator.
During this time of healing I came to two unrelated conclusions: 1) Dorothy Zbornak was probably too big for roller coasters. 2) You can seriously paleo-ify just about anything. Like, oh, I don’t know… fried pickles?
Fried pickles are a southern delicacy, which isn’t surprising. We fry twinkles and butter and would probably fry ourselves if we could pull it off successfully. My best friend, Wikipedia, tells me they became famous in a dangerous faraway land called Arkansas (in a city called Atkins, which is just rich). Nobody knows much of Arkansas except that it’s an awful place where dreams go to die and women have names like Trixibelle.
For these fried pickles I used almond flour (and in one batch, pecan meal) to coat slices of Bubbies pickles. Bubbies pickles are naturally fermented, rather than drowned in a vinegar bath like most conventional pickles, so they are enzyme rich and taste like a pickle-laced dream. Want to know why? Because old Jewish ladies know how to werk a gherkin.
Yeah. Good luck getting that image out of your head.
PALEO FRIED PICKLES
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
My rating 5 stars: ★★★★★ 1 review(s)
- 1 cup almond or pecan meal
- 1/4 tbsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 eggs
- 4 pickles, sliced thickly
- 1/4 cup coconut oil, melted
- Preheat oven to 340 degrees
- In a medium bowl, combine all dry ingredients and whisk well. Taste the mixture for flavor and adjust seasoning to your preference.
- In a separate bowl, whisk together the eggs until light yellow in color.
- Dip pickle slices in egg, then coat with dry mixture and place on a baking sheet making sure not to overcrowd. Bake the pickles in batches if necessary. Using an oil mister, spray coconut oil on all of the pickle slices (if you don’t have a oil mister, you can drizzle the oil on top of the pickle slices).
- Bake for 8-10 minutes and remove when lightly browned. *Note: If you prefer to fry them, melt 1/2 cup coconut oil and 1/4 cup butter (or ghee) over medium-high and fry on each side for 1 minute. Be careful not to overcook or the coating will burn.
- Serve with sauce or spray with lemon juice.