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
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.
Like deep-fried pickles? You’ll love this version even more. 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.
TOTAL TIME: Prep: 20 min. + standing Cook: 15 min./batch
YIELD: 32 slices.
1 pickle slice: 26 calories, 1g fat (0 saturated fat), 13mg cholesterol, 115mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.