INGREDIENTS

• (drained)32 medium Dill pickle rounds
• 1/4 cup Whey protein isolate
• 1/2 cup Grated parmesan cheese
• 1 large Egg (beaten)
• 3-4 tbsp Avocado oil (or olive oil)

INSTRUCTIONS

1. Dry pickles on paper towels after draining the pickles. (To pickle zucchini or to brine chicken, save the pickle juice.)
2. In a small bowl large enough to accommodate FIVE pickles, beat the egg.
3. In a medium bowl, mix the cheese and protein powder together with a small whisk until it gets blended.
4. To large skillet, heat a medium over medium heat. Add enough oil to generously cover the bottom of the pan, when hot. When a wooden spoon placed in the oil starts to bubble, the oil is ready.
5. Procedure: In the egg wash, dip 5-6 pickles, coating completely. Place into the coating mixture to coat after shaking off any excess egg. To help flip the pickles, using a fork is helpful.
6. Carefully into the hot oil, place the pickles and fry ONE minute or until it gets golden brown, flip.
7. Meanwhile, place in the pan to cook after coating the next five pickles. Until all of the pickles have been cooked and coated continue. Drain on paper towels.
8. With spicy dipping sauce, serve at room temperature.

Nutrition Facts

Amount per serving.
Serving size in recipe notes above.
Calories209
Fat17g
Protein14g
Total Carbs1g
Net Carbs1g
Fiber0g
Sugar0.1g