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Receta Fried Dill Pickles
by Global Cookbook

Fried Dill Pickles
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  Raciónes: 8


  • 1 c. Atkins Bake Mix
  • 1/4 c. oat flour
  • 2 Tbsp. Vital Wheat Gluten Flour
  • 1 tsp baking pwdr
  • 1/8 tsp freshly-grnd black pepper
  • 1/4 tsp salt
  • 1 c. ice water
  • 1 x egg yolk
  • 2 Tbsp. dill pickle juice
  • 4 c. sliced dill pickles in 1/4" medallions Lard or possibly extra virgin olive oil for frying


  1. Stir Bake Mix, oat flour, Vital Wheat Gluten, baking pwdr, pepper and salt into large bowl. Make a well in center; add in water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and chill for 30 min.
  2. Heat at least 2 inches of oil or possibly lard in deep fryer or possibly large saucepan to 375 degrees. In batches, dip pickle slices in the batter to coat proportionately and lightly. Fry without crowding in warm oil till golden brown and crisp, 1 1/2 to 2 min. Drain on paper towels and serve at once.
  3. This recipe yields 8 servings as an appetizer or possibly side dish; each 4-medallion serving is 2 grams carbs.