Fried Pickles in the Air Fryer
Crispy fried pickles from the southern United States: slices of dill pickles in a seasoned panko coating, brushed with oil and cooked until golden in the air fryer. Served hot with a cold, creamy ranch dressing.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Paper towel
- 3 Small bowls For the flour, egg and panko
- 1 Whisk
- 1 Plate
- 1 Brush
- 1 Tongs
- 1 Bowl For the ranch dressing
Ingredients
- 250 g dill pickles Drained weight, about 5 medium-sized
50 g plain flour
1 tsp smoked paprika
1 tsp garlic powder
1 pinch cayenne pepper
2 pcs eggs- 100 g panko breadcrumbs
- 2 tbsp rapeseed oil For brushing
Ranch dressing
1 dl crème fraîche 18% fat
2 tbsp mayonnaise
2 tbsp buttermilk Or milk
1 tbsp fresh dill Finely chopped
1 tbsp chives Finely chopped- 1 pinch garlic powder
1 tsp lemon juice
1 pinch salt
Instructions
Ranch dressing
- Stir 1 dl crème fraîche together with 2 tbsp mayonnaise and 2 tbsp buttermilk in a bowl until the dressing is smooth.
- Add 1 tbsp fresh dill, 1 tbsp chives, 1 pinch garlic powder, 1 tsp lemon juice and 1 pinch salt. Stir to combine, and chill the dressing while you make the pickles.
Preparation
- Cut 250 g dill pickles into slices about 5 mm thick.
- Spread the slices out on kitchen paper, and pat them completely dry on both sides. If the pickles are wet, the coating will fall off.
- Mix 50 g plain flour with 1 tsp smoked paprika, 1 tsp garlic powder and 1 pinch cayenne pepper in a small bowl.
- Whisk 2 pcs eggs together in a second bowl, and pour 100 g panko breadcrumbs into a third.
- Dredge the pickle slices in the seasoned flour, dip them in the egg, and press them into the panko so they are coated on both sides. Place the coated slices on a plate.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place half of the slices in the basket in a single layer without overlapping, and lightly brush the top with oil. You will use a total of 2 tbsp rapeseed oil for both sides and both batches.
- Cook the slices at 200 °C for 4 minutes.
- Turn the slices with tongs, lightly brush the other side with oil, and cook at 200 °C for 4 more minutes, until the coating is golden and crisp.
- Take the slices out, and repeat with the rest: 200 °C for 8 minutes in total, turned and brushed after 4 minutes.
Serving
- Serve the crispy fried pickles straight away with the cold ranch dressing.
Notes
Tips for a perfect result:
Dry pickles are the most important thing: pat the slices thoroughly dry on both sides, because moisture between the pickle and the flour makes the coating slip off. Use one hand for the flour and panko and the other for the egg, so your fingers don't get sticky. Dab the oil on with the brush rather than wiping it across, so the crumbs stay in place, and always lay the slices in a single layer so the hot air can reach all the way around. Keep an eye on them towards the end, because panko goes quickly from golden to dark. Why a coating instead of batter:
In the southern United States, pickles are traditionally dipped in a thin batter and deep-fried. In an air fryer a thin batter doesn't have time to set before it runs off and down through the basket. That is why the slices here get a dry coating of seasoned flour, egg and panko, which is brushed with oil and turns crisp in the hot air. Variation:
Swap the cayenne pepper for 1 tsp Cajun seasoning, or stir a little chilli sauce into the dressing if you want more heat. Pre-sliced burger pickles can also be used, but choose a variety with dill rather than the sweet ones. Pickles cut lengthways into spears need 2-3 minutes longer. Serving:
Serve them as a snack or starter, or as a side with burgers and pulled pork. The ranch dressing can be swapped for a chilli mayonnaise or a cold yoghurt dip. Portion size:
The recipe assumes two batches in an ordinary air fryer. If you have a large model with room for all the slices in a single layer, you can make do with one batch. If your air fryer is small, divide the slices into three batches.
Dry pickles are the most important thing: pat the slices thoroughly dry on both sides, because moisture between the pickle and the flour makes the coating slip off. Use one hand for the flour and panko and the other for the egg, so your fingers don't get sticky. Dab the oil on with the brush rather than wiping it across, so the crumbs stay in place, and always lay the slices in a single layer so the hot air can reach all the way around. Keep an eye on them towards the end, because panko goes quickly from golden to dark. Why a coating instead of batter:
In the southern United States, pickles are traditionally dipped in a thin batter and deep-fried. In an air fryer a thin batter doesn't have time to set before it runs off and down through the basket. That is why the slices here get a dry coating of seasoned flour, egg and panko, which is brushed with oil and turns crisp in the hot air. Variation:
Swap the cayenne pepper for 1 tsp Cajun seasoning, or stir a little chilli sauce into the dressing if you want more heat. Pre-sliced burger pickles can also be used, but choose a variety with dill rather than the sweet ones. Pickles cut lengthways into spears need 2-3 minutes longer. Serving:
Serve them as a snack or starter, or as a side with burgers and pulled pork. The ranch dressing can be swapped for a chilli mayonnaise or a cold yoghurt dip. Portion size:
The recipe assumes two batches in an ordinary air fryer. If you have a large model with room for all the slices in a single layer, you can make do with one batch. If your air fryer is small, divide the slices into three batches.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated fat: 4.7gPolyunsaturated fat: 4.6gMonounsaturated fat: 9.6gTrans fat: 0.2gCholesterol: 104mgSodium: 670mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 750IUVitamin C: 2mgCalcium: 90mgIron: 1.3mgNet carbohydrates: 26g
