Pickle Day Madness

Pickle lovers unite!

November 14th is National Pickle Day and we have the perfect recipes for one of America’s most iconic delicacies. Fried Pickles started in the Southern U.S. generations ago, and now have a following of dedicated pickle lovers throughout America. Deep frying may be bad for your health but if you were to tweak some of the ingredients, those naysayers would jump on the fried pickle bandwagon.

Check out our top pickle recipes below and tell us your favorite one in the comments!


Skinny Dilly Pickle Fries

Looking for something different? Then, try this recipe on for size.

Ingredients needed:

1 large russet potato

¼ cup of Kelapo Ghee

½ tablespoon coriander

2 teaspoons of dill weed

½ teaspoon of yellow mustard powder

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of lemon juice

½ teaspoon of salt

To get things started pre-heat your oven to 450 degrees F. Next grab your potato(es) and cut them in matchstick size fries. They tend to shrink a bit so cut thin slices but make sure they still remain thick so they cook evenly. Next throw the fries into a large bowl and drizzle our Kelapo Ghee on top. After that you can add the salt, onion powder, lemon juice, garlic powder, dill weed, yellow mustard powder and coriander to the bowl. Make sure to mix well all the ingredients so all the fries are evenly coated. Now, place the fries on a baking sheet while making sure they are spread out. Once placed in the oven keep the temperate as is and let the fries bake for about 15 minutes, flipping them half way through so they brown on both sides. And then presto, you have now made baked fries with the taste of fried pickles!

But for those pickle lovers, let’s bring some actual pickles into the mix! This next recipe is from Whole 360 so completely paleo-friendly!

Ingredients needed:

4 large pickles

1 cup of almond flour

¼ teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder

½ teaspoon of paprika

2 eggs

¼ cup of Kelapo Coconut Oil

Set your oven to preheat to 340 degrees then evenly spread the Kelapo Coconut Oil on the baking sheet. Add all the dry ingredients into a bowl and mix to make the batter. Then whisk the eggs in a separate bowl. Slice the pickles to your liking (max 8-10 per pickle)! I prefer them on the thinner side, but this recipe calls for them to be a bit thicker. Now dip your pickles into the egg bowl then dip them in the bowl with all the dry ingredients. Continue until all your pickles are fully coated and shaken!

Next, place the pickles on the baking sheet. With a brush coat the other side of the pickles with coconut oil and let them bake for about 15 minutes. If you want them extra crispy, turn on the boiler and let them sit for about 3-5 minutes. You know they’re ready once they start turning brown and begin to look crispy!

I can’t wait to try this out for Sunday football. Crossing my fingers for a cooking win!


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