Fried Dill Pickles
- 1 cup Atkins Bake Mix
- 1/4 cup oat flour
- 2 tablespoons Vital Wheat Gluten Flour
- 1 teaspoon baking powder
- 1/8 teaspoon freshly-ground black pepper
- 1/4 teaspoon salt
- 1 cup ice water
- 1 egg yolk
- 2 tablespoons dill pickle juice
- 4 cups sliced dill pickles in 1/4" medallions
- Lard or olive oil for frying
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.