• Cooking Time: about 5 minutes
• Servings: 4-6
• Preparation Time: 30 min
• 1 jar dill pickle spears
• 1 tbsp. cornstarch
• 1/2 cup Louisiana Fish Fry
• 1 tsp Dill Weed
• Dish that fits in the freezer
• Deep Fryer or Air Fryer
• Keto Ranch Dip:
• 1 cup sour cream
• 1 cup coconut milk
• 1 tsp. each; Garlic Powder, Onion Powder, pepper, Himalayan sea salt
• 2 tsp. each; Parsley, Chives, Cilantro
• Mason jar with lid

1. Pickles:
2. Turn the fryer on, I use an iron Dutch oven, so it take a bit. Drain juice from pickles and toss in batter fry mix. Place pickles on a dish and put in freezer for up to 20 minutes.
3. When oil is hot and ready, get the pickles out of the freezer and flash fry for about 3-5 minutes until light golden brown.
4. If you prefer to use an air fryer, use your favorite cooking spray, I use coconut or olive oil, and follow the settings on your appliance.
6. Keto Ranch Dip:
7. Place all ingredients in a mason jar with a tight lid and shake it till it looks good!

This is one of my favorite snacks. Not too salty, not too greasy, and not too filling. Sharon Nichols, BSBEB, RHIT, CCS, CHTS-TR, CRC