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Rosemary Fried Lemons - A compliment to many meals

George Bryant
4.84 from 6 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4


Fried Lemons

  • 1 cup of coconut oil or any lard of your choice, they didn't taste as good with bacon fat
  • 1 whole lemon I used meyer
  • 1 egg
  • 1/4 cup almond flour
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt



Fried Lemons

  • In a small saute pan or sauce pan, heat your oil over medium heat. You want a small pan so it has depth and can fry the lemons
  • In a small bowl, scramble your one egg and set aside
  • In another small bowl, mix together your almond flour, rosemary, pepper, and salt and mix well
  • Using a sharp knife, slice your lemon in thin rounds, approximately 1/8th of an inch thick
  • Dunk your lemon in your egg wash and then coat both sides with your almond flour mixture and set aside
  • Your oil should be heated now, you can check by dunking the handle of a wooden spoon in the oil, if it bubbles then it is ready
  • Place your lemons in the oil and cook for approximately 60 seconds and then flip for 30-60 seconds and remove them from the oil (If you don't watch them they could burn so keep an eye out)
  • Let all your lemon slices cool on a paper towel after frying and serve immediately or at room temperature


  • I cooked my bacon on an aluminum foil lined cookie sheet in the oven at 375 degrees fahrenheit for 10 minutes, flipped the bacon and continued to cook until crispy which took 15 more minutes
  • I then cooked 3 sunny side up eggs sprinkled with rosemary and pepper in a saute pan over medium heat and served them with the lemons


You can fry these without the almond flour and they are still amazing.