Ingredients
For the Pickles:
1 cup sliced pickles (dill or bread-and-butter)
2 large eggs
3 tbsp flour
1 tbsp hot sauce (such as Tabasco)
½ tsp salt
½ tsp black pepper
1 cup panko breadcrumbs
For the Dip:
¼ cup sour cream
¼ cup mayonnaise
½ tsp salt
½ tsp black pepper
¼ cup minced onions
1 clove garlic, minced
1 tsp dried dill (optional)
Instructions
- Pat pickles dry with paper towels to help coating stick.
- Whisk eggs, flour, hot sauce, salt, and pepper in a shallow dish to make egg wash.
- Place panko breadcrumbs in a second dish.
- Dip each pickle slice into egg wash, shake off excess, then coat in breadcrumbs. Place on a tray.
- Preheat air fryer to 400°F (200°C).
- Arrange pickles in a single layer in the basket, spray lightly with oil, and air-fry for 5–7 minutes.
- Flip, spray again, and air-fry another 5–7 minutes until golden and crispy.
- For dip: Mix sour cream, mayo, onion, garlic, dill, salt, and pepper in a small bowl.
- Serve fried pickles hot with dip.
Notes
- Swap dill pickles with bread-and-butter pickles for a sweeter flavor.
- Add cayenne or extra hot sauce for more heat.
- Crushed cornflakes can be used instead of panko for crunch.
- Make gluten-free with almond flour and GF breadcrumbs.
- Reheat leftovers in air fryer at 350°F for 4–5 minutes to keep crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 1g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
