These very low-carb and keto air-fryer fried pickles are breaded with crushed-pork rinds, make you so addicting and so crunchy! They're far simpler to create than the deep fried method.
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 144kcal
Author Jessica
Ingredients
1cuppork-panko (ground-up pork-rinds)
2cupsdill pickle slices
1tbspcoconut-flour
¼tspground-black-pepper
1large egg
½tspgarlic-powder
½tsppaprika
sea-salt, to taste
ranch dressing for dipping (Optional)
avocado-oil to spray or brush (Optional)
Instructions
Preheat the air fryer to 400° F. Then pat dry the pickle pieces using a paper-towel and put in a large-bowl.
Sprinkle the pickles with coconut-flour & toss gently so all sides are coated.
In another bowl, then whisk & crack the egg and in a different bowl, combine together pork-panko, paprika, garlic-powder, pepper and salt.
Working in batches, dredge the pickle-slices in the egg-wash. Then shake off the excess and press to the pork-panko mix. Transfer to a plate & repeat with the remaining part of the pickle-pieces.
Organize the dill pickle slices in one layer in the air-fryer. You might want to operate in batches based on the size of your air fryer.
For additional crispy pickles, brush or spray the pickles with avocado- oil.
Air fry about 10minutes, turning then spraying (or brunshing) with avocado-oil halfway through. Serve immediately with ranch, or even your favourite dip.
Notes
The pickles I used were lots salty in their so that I did not include any extra salt. I'd taste the pickles first before to establish if you would like to add more salt or not.