Gluten-Free Panko Breadcrumbs: I used plain gluten-free panko bread crumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use normal panko instead.

Parmesan Cheese: I used dairy-free Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal Parmesan cheese instead.

Gluten-Free All-Purpose Flour: This recipe uses gluten-free all-purpose flour for dredging the pickles. If you are not Celiac or gluten-intolerant, feel free to use normal wheat flour instead.

Egg: The egg helps to bind the ingredients together. If you are allergic to eggs, feel free to use acquafaba or an egg-replacer instead.

Pickles: Pickles are the highlight of this recipe, so I wouldn’t substitute them for anything else! I used sliced dill pickles, but you can also use any type of pickles you have on hand.

Oil: I recommend using a neutral vegetable oil for frying, such as sunflower oil, corn oil, peanut oil or olive oil.

Storing: To store any leftovers (which I doubt will be the case), place the gluten-free fried pickles in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or air fryer for a few minutes until crispy again before serving.