Fried Pickles

Makes 3 to 4 servings

½     cup unbleached, all-purpose flour
1      large egg, beaten well
½     cup finely ground cornmeal
½     teaspoon kosher salt
¼     teaspoon cayenne pepper, divided
        nonstick cooking spray
2      kosher dill pickles (about 6 ounces), cut into ¼-inch discs
        olive oil, for spraying or brushing

Nutritional information per serving (based on 4 servings):
Calories 109 (22% from fat) • carb. 17g • pro. 4g • fat 3g • sat. fat 1g chol. 72mg • sod. 955mg • calc. 7mg • fiber 2g

1. Put the flour, egg and cornmeal into individual containers large
enough for dipping the pickles. Add the salt and cayenne to the
cornmeal; stir to combine.
2. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
spray. Reserve.
3. Blot the pickle slices on a paper towel. Dredge each slice in the flour
and shake off any excess before dipping into egg, and then finally
coating evenly with the seasoned cornmeal. Spray or brush bothsides of each pickle slice liberally with olive oil. Place pickle slices
into AirFryer Basket in a single layer.
4. Place the prepared basket into the oven in rack position 2.
Select AirFry at 400°F for 10 minutes.
5. Pickles should be evenly browned and crispy. Serve with the Chipotle
Mayo on page 31, if desired.