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–+ servings

Fried Mini Pickles with Spicy Ranch Dip

These fried mini pickles are dill cornichons breaded and cooked in the air fryer until crispy and golden. They make a quick, punchy appetizer that’s festive for any occasion, complete with a creamy dipping sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 351
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 20 dill cornichons, patted dry
  • 1 cup flour
  • 3 egg whites
  • 2 Tablespoons water
  • 2/3 cups bread crumbs
  • 2/3 cups yellow cornmeal
  • 2 Tablespoons seasoning salt
  • cooking spray
  • 1 package of ranch dressing mix
  • 1 cup milk or buttermilk
  • 1/2 teaspoon of cayenne pepper

Method
 

  1. Preheat an airfryer to 400 degrees F (200 degrees C). Drain cornichons and pat dry with paper towels.
  2. Add flour to a shallow bowl. Whisk egg whites with water in another shallow bowl. In a third bowl whisk together breadcrumbs, cornmeal, and seasoning salt.
  3. Toss 3 to 4 pickles at a time into flour. Shake off any excess. Dip into egg wash; shake off any excess, then roll in breadcrumb mixture. Carefully press breadcrumbs onto each pickle. Place onto a baking sheet or plate. Spray with an even coat of cooking spray. Repeat with remaining pickles.
  4. Transfer half the pickles into the airfryer and spray them again with cooking spray if necessary. Cook the pickles for 6 to 8 minutes. Repeat with remaining pickles. Place them onto a paper towel lined plate.
  5. Whisk ranch dressing mix and milk together; stir in cayenne. Serve alongside pickles.

Nutrition

Calories: 351kcalCarbohydrates: 67gProtein: 14gFat: 3gSaturated Fat: 1gCholesterol: 3mgSodium: 3189mgFiber: 4gSugar: 12g

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