Crispy Air-Fried Dill Pickle Fries with Ranch Breadcrumbs
Equipment
- Sheet dishes (3)
- cooking spray
Ingredients
- 1 jar 16 oz kosher dill pickle spears, drained and patted dry
- 4 fluid ounces all-purpose flour
- ¼ teaspoon black pepper
- ¾ cup whole buttermilk
- 1 large egg
- 8 fluid ounces panko Japanese-style breadcrumbs
- 1 envelope 1 oz ranch dressing mix
- Cooking spray
- 1 tablespoon chopped fresh chives
- Ranch dressing or spicy ranch dressing for dipping (optional)
Instructions
- Preheat the air fryer to 200°C (400°F).
- Cut any thick pickle spears in half lengthwise to create 1/2-inch thick spears.
- In a shallow dish, mix together the all-purpose flour and black pepper.
- In another shallow dish, whisk together the whole buttermilk and egg.
- In a third shallow dish, combine the panko breadcrumbs and ranch dressing mix.
- Dredge the pickle spears in the flour mixture, shaking off any excess.
- Dip the floured pickles into the buttermilk mixture, ensuring they are evenly coated.
- Coat the pickles with the panko breadcrumb mixture, pressing gently to adhere the breadcrumbs.
- Lightly coat the air fryer basket with cooking spray.
- Place the coated pickle spears in a single layer in the basket, ensuring they are not touching.
- Lightly spray the tops of the pickles with cooking spray for additional browning.
- Air fry at 200°C (400°F) until the pickle fries are golden brown and crispy, about 8 minutes.
- Repeat with any remaining pickle spears.
- Remove the cooked pickle fries from the air fryer and sprinkle with chopped fresh chives.
- Serve hot with ranch dressing or spicy ranch dressing for dipping, if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these crispy dill pickle fries with a light and refreshing beer such as a Pilsner or a citrusy IPA to complement the tangy flavor of the pickles and the richness of the ranch breadcrumbs.Nutritional Information
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 5 g | Fiber: 1 g | Sugar: 1 g