Ingredients
Pickles and Coating
- 2 cups dill pickle slices Use fresh dill pickle slices for best flavor.
- 1 tbsp coconut flour For coating the pickles.
- 1 large egg Whisked for dredging.
- 1 cup pork panko Resembling ground-up pork rinds.
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- to taste sea salt Adjust based on preference.
- Optional: Avocado oil To spray or brush for extra crispy finish.
- Optional: Ranch dressing For dipping.
Method
Preparation
- Preheat the air fryer to 400 degrees F.
- Pat dry the pickle slices with a kitchen towel and place them in a large bowl.
- Sprinkle the pickles with coconut flour and toss gently to coat all sides.
- In a separate bowl, crack and whisk the egg.
- In another bowl, mix together pork panko, garlic powder, paprika, salt, and black pepper.
- Working in batches, dredge the pickle slices in the egg wash, shaking off excess. Press them into the pork panko mixture and transfer to a plate.
Cooking
- Arrange the dill pickle slices in a single layer in the air fryer. Do not overcrowd.
- For extra crispiness, spray or brush the pickles with avocado oil.
- Air fry the pickles for 10 minutes, flipping halfway through and spraying with avocado oil again.
Serving
- Serve immediately with ranch dressing or preferred dip.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 4gProtein: 8gFat: 9gSaturated Fat: 3gSodium: 400mgFiber: 1gSugar: 1g
Notes
For optimal crispiness, make sure to pat dry the pickle slices and do not overcrowd the air fryer basket. Adjust seasoning to taste.
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