Gluten-Free Fried Pickles

Cover a large sheet pan or baking sheet with several paper towels. Using a fork, remove pickles from jar and place on top of layered paper towels so the extra moisture can be absorbed.

Using more paper towels, pat pickles (but do not press) to continue to remove moisture. Set aside

In a small bowl, combine non-dairy buttermilk and egg substitute and whisk together. In a separate bowl, pour 1 cup of Allergy Schatz Fugitive Fry Mix.

Cover another baking sheet with parchment paper. Dip pickles in milk mixture, then drop in flour mix being sure to fully coat. Transfer coated pickles to covered baking sheet. Repeat for all pickles.

Place sheet of battered pickles in fridge for 15-30 mins or up to overnight.

Heat a medium skillet over medium heat and fill halfway with canola oil. Once oil is heated and starts to bubble slightly remove pickles from fridge and gently place in oil one at time.

Allow to cook until golden brown (about 8-10 mins). Use a slotted spoon to remove from oil and transfer to baking sheet covered with clean paper towels.

Allow to cool for 5 minutes before serving. Enjoy!