Air-Fryer Fried Pickles: A Tasty, Gluten-Free Treat

Air fryer fried pickles are a delicious snack that can be made at home with minimal effort. They are crunchy, crispy, and full of flavour. The best part? They are healthier than their deep-fried counterparts as they require minimal oil and can be made with a variety of coatings.

Choose the right pickles

Pickles are the star of this recipe, so it's important to choose the right ones. You can use any type of pickle, from dill pickles to bread and butter pickles, or even homemade pickles. However, there are a few things to keep in mind when selecting your pickles.

First, try to find pickles that are uniform in size and shape. This will ensure that they cook evenly in the air fryer. You don't want some pickles to be overcooked while others are still soggy. If you're cutting your own pickles, aim for a thickness of about 1/4 inch. This will give them enough substance without being too thick.

Second, consider the type of pickle cut you want to use. Pickle spears have the most pickle flavour and are the juiciest because they are thicker. Pickle chips, or rounds, are great for snacking and can be cut thicker for this recipe. Sliced pickles have a higher coating-to-pickle ratio, so you get more crunch in every bite.

Third, make sure your pickles are as dry as possible before you start the breading process. This will help the coating adhere to the pickles and result in a crispier final product. Pat them dry with paper towels or let them air dry on a paper towel until most of the liquid is absorbed.

Finally, if you're looking for a spicier option, you can use a sweet heat variety of pickle chips. This will give your fried pickles a little extra kick without being too spicy.

Dry the pickles

Drying the Pickles

The first step to making fried pickles in an air fryer is to dry the pickles. This is an important step as it helps the coating stick to the pickles and ensures they stay crispy.

To dry the pickles, first, drain the brine from the pickle jar. Then, lay the pickles on a paper towel or kitchen cloth and pat them dry. You can also let the pickles air dry by placing them on a paper towel and letting them rest for about 15 minutes. If you are in a hurry, you can use a combination of these two methods.

Make sure to remove as much moisture as possible by gently pressing on the pickles with the paper towel or kitchen cloth. The drier the pickles are, the better the coating will stick, and the crispier they will be.

Once the pickles are dry, you can move on to the next step of coating and frying them.

Prepare the dredging station

While the pickles are drying, set up three bowls for the dredging station. In the first bowl, combine the dry ingredients. This typically includes flour, and seasonings such as salt, paprika, garlic powder, and black pepper. You can also add in cornmeal for a crispier texture. Whisk or mix the ingredients together until they are well combined.

In the second bowl, prepare the egg wash by whisking together eggs and a liquid. Some recipes call for just eggs, while others suggest adding water, milk, or even pickle juice for extra flavour. You can also add spices to the egg wash, such as cayenne pepper, to give the pickles an extra kick.

The third bowl will contain the breading. Combine breadcrumbs with parmesan cheese and Italian seasoning, or fresh dill for extra flavour. You can use regular breadcrumbs, or panko breadcrumbs for an extra crunchy texture. If you want to make the dish gluten-free, use gluten-free breadcrumbs.

Coat the pickles

To coat the pickles, you'll need to prepare three separate bowls. In the first bowl, place the flour. If you're making the low-carb version, substitute the flour with almond flour. In the second bowl, whisk the egg with a bit of water or milk. You can also add in some hot sauce, like Tabasco, or pickle juice for some extra flavour. In the third bowl, combine the breadcrumbs with the parmesan and Italian seasoning, if you're using them. If you're making the low-carb version, substitute the breadcrumbs with a combination of almond flour and crushed pork rinds.

Now, it's time to start dipping! First, dip each pickle in the flour, making sure to coat both sides. Then, shake off any excess flour. Next, dip the floured pickles into the egg mixture, again coating both sides. Finally, dip them into the bread crumb mixture, gently pressing the crumbs to adhere to the pickles. If you're making the gluten-free version, use gluten-free flour and breadcrumbs.

Air-fry the pickles

Now that you've prepared your pickles, it's time to air-fry them!

First, preheat your air fryer to 390-400°F. While that's heating up, set up your dredging station. You'll need three shallow bowls. In the first bowl, place the flour. In the second, whisk together the egg and water/milk. In the third, combine the breadcrumbs and parmesan/Italian seasoning. If you're making the low-carb version, substitute the flour with coconut or almond flour and skip the breadcrumbs.

Next, dip each pickle into the flour, then the egg mixture, and lastly into the breadcrumb mixture. Make sure to coat each pickle evenly and thoroughly. Place the coated pickles onto a greased tray in the air fryer basket, making sure they are in a single layer and not overlapping. You may need to work in batches.

Cook the pickles for 8-14 minutes, or until golden brown and crispy. Flip the pickles and spritz them with cooking spray. Air-fry for another 5-7 minutes until golden brown and crispy.

Your air-fried pickles are now ready to be served! Enjoy them while they're hot and crispy, and don't forget to serve them with your favourite dipping sauce!

Frequently asked questions