Gluten Free Deep Fried Pickles
3 large dill pickles, cut in rounds
¾ cup gluten-free flour, divided
½ cup water
½ cup gluten-free bread crumbs
⅛ tsp garlic powder
Oil for frying (use an oil such as avocado as it has I high smoke point)
Preheat oil in deep cast iron pan to about 375°F.
Arrange three shallow dishes with edges in a row. Place ¼ cup of the gluten free flour in the first dish. Whisk the remaining ½ cup of gluten free flour with water in the second dish. Add more water by the tablespoon as needed to thin to a pancake-batter consistency. Mix gluten-free bread crumbs and garlic powder in the third dish.
Roll the pickle slices in the brown rice flour until they're just lightly coated. Dust off any excess.
Dip in the batter. Don't let too much drip off as it may come off in big dollops.
Roll gently in seasoned bread crumbs to cover the batter completely.
Place gently in the hot oil. Fry until just lightly browned - about 5-10 minutes.
Remove and let drain on to a paper towel lined plate to soak up any excess oil.