Name: Fried Mini Pickles with Spicy Ranch Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: American
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

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.

15 min total 10 min prep 5 min cook 4 351 cal

Instructions

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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.