Air-Fried Pickles
Ingredients
½ of a 16 oz. jar (approx.)
Kowalski's Crinkle-Cut Dill Pickles (from the Grocery Department)
¼ cup
Italian seasoned breadcrumbs
¼ cup
panko breadcrumbs
2 tbsp.
freshly grated Kowalski's Signature Parmesan Cheese
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
flour
2
eggs, lightly beaten
- Kowalski's Extra Virgin Olive Oil Spray, as needed
- fresh dill fronds, for garnish (optional)
- Kowalski's Signature Fresh Buttermilk Ranch Salad Dressing (from the Produce Department), for serving
Directions
- Preheat air fryer to 375°.
- Pat pickles very dry between sheets of paper towels; set dried pickles aside.
- In a shallow dish, mix breadcrumbs, cheese, salt and pepper. Place flour and eggs in separate shallow dishes.
- Lightly coat pickles in flour, shaking off excess; dip floured pickles in egg, then coat with crumb mixture, lightly pressing to adhere.
- Working in 2-3 batches, arrange pickles in a single layer, not touching, in the air fryer basket; spritz with olive oil spray on both sides.
- Cook pickles in preheated air fryer for 4 min.
- Reduce air fryer temperature to 360°. Flip pickles; cook until golden-brown (3 min. more).
- Garnish fried pickles with fresh dill, if desired; serve with dressing for dipping.
