Are you a fan of deep-fried pickles? You’ll love this version. Dill pickle slices are coated with panko bread crumbs and spices, then air-fried until crispy. Dip them in ranch dressing for an appetizer you won’t soon forget.
PREP: 20 MIN. + STANDING • COOK: 15 MIN./BATCH • MAKES: 32 SLICES
- 32 dill pickle slices
- ½ cup all-purpose flour
- ½ tsp. salt
- 3 large eggs, lightly beaten
- 2 Tbsp. dill pickle juice
- ½ tsp. cayenne pepper
- ½ tsp. garlic powder
- 2 cups panko bread crumbs
- 2 Tbsp. snipped fresh dill
- Cooking spray
- Ranch salad dressing, optional
1. Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
2. Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl.
3. Dip pickles in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. In batches, place pickles in a single layer on greased tray in air-fryer basket. Cook until golden brown and crispy, 7-10 minutes. Turn pickles; spritz with cooking spray. Cook until golden brown and crispy, 7-10 minutes longer. Serve immediately. If desired, serve with ranch dressing.
1 pickle slice: 26 cal., 1g fat (0 sat. fat), 13mg chol., 115mg sod., 4g carb. (0 sugars, 0 fiber), 1g pro.
