Dill Fried Pickles
I call these “Dill Fried Pickles” rather than just “Fried Dill Pickles” because the added boost of fresh dill in the breadcrumbs gives it that extra burst of flavor. The dill will even turn the breadcrumbs a little green, which makes for an interesting appearance too. Maybe the perfect St. Patrick’s Day snack?Featured In My CookbookAir Fry Genius Jump to Recipe (or scroll for photos...)
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Dill Fried Pickles
- Prep Time: 20 m
- Cook Time: 8 m
- Servings: 4
- 4 to 6 large dill pickles sliced in half or quarters lengthwise
- ½ cup all-purpose flour
- 2 eggs lightly beaten
- 1 cup plain breadcrumbs
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh dill leaves dried well
- vegetable oil in a spray bottle
Light Ranch Dip
- ¼ cup reduced-fat mayonnaise
- ¼ cup buttermilk
- ¼ cup non-fat Greek yogurt
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
- Dry the dill pickle spears very well with a clean kitchen towel.
- Set up a dredging station using three shallow dishes. Place the flour in the first shallow dish. Beat the egg in the second dish. Combine the breadcrumbs, salt, cayenne and fresh dill in a food processor and process until everything is combined and the crumbs are very fine. Transfer the crumb mixture in the third dish.
- Pre-heat the air fryer to 400ºF.
- Coat the pickles by dredging them first in the flour, then the egg, and then the breadcrumbs, pressing the crumbs on gently with your hands. Set the coated pickles on a tray and spray them on all sides with some vegetable oil.
- Air-fry one layer of pickles at a time at 400ºF for 8 minutes, turning them over halfway through the cooking and spraying lightly again if necessary. The crumbs should be nicely browned on all sides.
- While the pickles are air-frying, make the light ranch dip by mixing everything together in a bowl. Serve the pickles warm with the dip on the side.