Ingredients

  • 32 dill pickle slices
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 2 tablespoons dill pickle juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 cups panko bread crumbs
  • 2 tablespoons snipped fresh dill
  • Cooking spray
  • Ranch salad dressing, optional

Directions

  • Preheat air fryer to 400°. Let pickles stand on a paper towel until liquid is almost absorbed, about 15 minutes.
  • 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.
  • 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.
Nutrition Facts

1 pickle slice: 26 calories,
1g fat (0 saturated fat),
13mg cholesterol,
115mg sodium,
4g carbohydrate
(0 sugars, 0 fiber),
1g protein.

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