Originally Posted by teacher1985
Tips for the "Fried" pickles - slice them thin. Dip in egg white and then roll in crushed SW cheese curls (I only had to use about 1/3 of a bag to do two pickles worth of slices). Cook in a non stick pan on high heat with a bit of olive oil. I used WF Thousand Island to dip!
Just a note. Grape Seed oil will hold up over high heat (above 250) better than olive oil does. Heat actually damages the fats in EVOO.
This is why some folks are using coconut oil, even tho it isn't "officially" on the protocol. It holds up over heat better, as well.