Makes: 6-8 Pickle slices (lengthwise "stuffer" type pickle slices)
Serves: 3-4 (2 slices per serving)
Ingredients:
Wet:
1 egg
2 Tbsp. heavy whipping cream
2 Tbsp. almond milk
Dry:
4 Tbsp. fine grated parmesan cheese (I prefer Locatelli Pecorino Romano)
2 Tbsp. fine blanched almond flour
1/2 tsp. Spike seasoning (I prefer homemade) - or use your favorite seasoning here
1-2 Tbsp. Avocado Oil
Lay pickle slices on paper towels for a few minutes to drain.
In a small shallow dish, whisk together the egg, cream and milk, set aside. In another shallow dish, combine dry ingredients. Heat cast iron pan to med-high. Add Avocado oil, you just want to barely coat the bottom of the pan here, no need to add a lot.
Dip pickle slices in the egg mixture and tap off excess, then lay in crumb mixture on each side, just lightly coating both sides. If you coat too heavily the mixture will flake off easily while cooking. Add pickles to hot oil in pan and fry until just golden brown on both sides. Drain on dry paper towels and enjoy hot! :)