In a small bowl, add your almond flour, salt, pepper, and parmesan cheese and mix until combined. In a separate bowl, whisk together the eggs and sour cream.
Dip the dill pickles in the wet mixture, followed by the dry mixture. Repeat the process until all the pickles are battered.
Add some oil to a non-stick pan. Once hot, add the battered pickles to it and fry for 3-4 minutes, flipping halfway through, until golden brown.
Serve the fried pickles immediately with your favorite condiments.
If you'd like to make this in an air fryer, simply prepare as instructed. Once ready to cook, add them to an air fryer basket and air fry at 200C/400F for 8 minutes. TO STORE: Leftover pickles should be stored in the refrigerator, covered, for up to three days. TO FREEZE: Place the cooked and cooled pickles in an airtight container and store them in the freezer for up to two months. REHEAT: As the fried pickles are 'battered', they should not be microwaved. Instead, reheat them in the air fryer or in a preheated oven.