Ingredients
- 1 cup grated Parmesan cheese (about 4 ounces)
- 1½ cups sliced dill pickles
- ½ cup coconut oil, for frying
- ½ cup homemade ranch dressing, regular or dairy-free, for serving
How to Make It
- Place the Parmesan cheese in a large shallow dish. Dip the sliced pickles into the Parmesan. Freeze the coated pickles for 10 minutes, or until the day you want to consume them.
- When ready to fry the pickles, heat the oil in a large sauté pan over medium-high heat.
- Working in batches so you don't overcrowd the pan, place the frozen, Parmesan-coated pickles in the hot oil and fry for 1 minute, or until golden brown. Flip and fry for another minute, or until golden brown on both sides. Remove from the pan and place on paper towels to drain. Serve with the ranch dressing.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 191 kcal Calories from Fat: 157.5 kcal |
|
% Daily Value*
|
| Total Fat 17.5 g 50% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |