4 PICKLE SLICES 104 cal., 2g fat (1 sat. fat), 53mg chol., 462mg sod., 15g carb. (1 sugars, 1 fiber), 5g pro. PREP 20 min. + standing COOK 15 min./batch SERVES 8
Ingredients 32 dill pickle slices 1⁄2 cup all-purpose flour 1⁄2 tsp.salt 3 large eggs, lightly beaten 2 Tbsp. dill pickle juice 1⁄2 tsp. cayenne pepper 1⁄2 tsp. garlic powder 2 cups panko bread crumbs 2 Tbsp. minced fresh cilantro Olive oil cooking spray Ranch salad dressing, optional
- 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 cilantro in a third shallow bowl. Dip pickles into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Spritz pickles with olive oil spray.
- Arrange half the pickles in a single layer on the Crisper Tray. Slide Crisper Tray into Shelf Position 4. Turn the Function Dial to Air Fry, set the temperature to 400° and set timer to 20 minutes. Cook 5-7 minutes. Turn pickles over and spritz with olive oil spray. Cook until golden brown and crispy, 7-10 minutes longer. Repeat with remaining pickles. Serve immediately. If desired, serve with ranch dressing.