You will need:
3 pickles, sliced into medallions
1 egg, whisked
1/2 cup pork rinds, crushed into powder
1/4 cup bacon fat *you can sub for any oil of choice
To make:
Preheat cast iron over medium. Add bacon fat.
Slice pickles into small medallions and place on paper towel to strain juices. This takes about 5 minutes. You can also dab the pickles with an additional paper towel to ensure no moisture remaining.
In a small bowl, whisk the egg. Set aside.
In another small bowl, add crushed pork rinds. Set aside
Using a few pickle slices at a time, add to egg mixture. Give them a mix, then add to crushed pork rinds. Ensure there is an even coating.
Place coated pickled in the heated oil & fry for 3 minutes, then flip for additional 2 minutes.
Once removed from heat, let pickles sit on a dry paper towel to absorb oil.
Serve immediately with dip of choice.
