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Lynds
Oct 4, 20202 min read

Gluten Free, Dairy Free Deep Fried Dill Pickles

Raise your hand if you love these? With a paprika beer batter, these are easy and delicious!


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These are my favourite things to get when I see them in restaurants! But I can't always because of the dairy. This was another dish I started to experiment with so I never went without the foods I love, simply because I can't have dairy.






The beer batter is simple enough and works for other things like fish and chips! You want the batter to be thick enough to coat the pickles and stick but wet enough that they sink into the batter all by themselves. Check out the batter recipe here.




Here is a great view of the pickle batter, I mixed a few pickles into the batter at a time and had a pan with hot oil going to do the frying. I wanted to keep the oil content down, so I did not do a typical full submersion in oil or in a deep fryer. Instead, I used a shallow pan of oil fried on each side just enough to get that deep fried consistency to the outside of the batter and then placed them in an oven to bake through so the batter was fully cooked and the pickles warm inside. I pre-heat the oven to 350 degrees and they were fully cooked in about 15 minutes.




I quickly whipped up a simple aioli. 1/2 cup of mayonnaise with a Tbsp of lemon juice and a generous portion of dill. You can add garlic powder too if you like. I served these in a paper towel cone both for presentation and to help with the residual oil!







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