Fried Dill Pickles

Recipe Ingredients

1 cup	110g / 3.9oz	Atkins Bake Mix
1/4 cup	15g / 0.5oz	Oat flour
2 tablespoons	30ml	Vital Wheat Gluten Flour
1 teaspoon	5ml	Baking powder
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Ice water
1		Egg yolk
2 tablespoons	30ml	Dill pickle juice
4 cups	948ml	Sliced dill pickles in 1/4" medallions
		Lard or olive oil - for frying

Recipe Instructions

Stir Bake Mix, oat flour, Vital Wheat Gluten, baking powder, pepper and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate for 30 minutes.

Heat at least 2 inches of oil or lard in deep fryer or large saucepan to 375 degrees. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels and serve at once.

This recipe yields 8 servings as an appetizer or side dish; each 4-medallion serving is 2 grams carbs.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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