Ingredients:
500g dill pickles, sliced into thin rounds
100g all-purpose flour
20g cornstarch
5g garlic powder
5g onion powder
5g paprika
5g salt
1g black pepper
2 large eggs, beaten
80g panko breadcrumbs
Instructions:
Preheat your air fryer to 200°C.
In a mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In a separate bowl, beat the eggs.
Dip the pickle slices into the flour mixture, shaking off any excess. Then, dip them into the beaten eggs, letting any excess drip off. Finally, coat them in the panko breadcrumbs.
Place the coated pickle slices in a single layer in the air fryer basket. You may need to work in batches depending on the size of your air fryer.
Air fry the pickles for 8-10 minutes, flipping them over halfway through the cooking time, until they are golden brown and crispy.
Once the pickles are cooked, remove them from the air fryer and let them cool for a few minutes before serving.
Macros per serving (assuming the recipe serves 4):
Calories: 177
Protein: 8g
Fat: 2g
Carbohydrates: 34g
Fiber: 2g
Sugar: 1
