Appetizers
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Makes 3 to 4 servings
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Makes 3 to 4 servings
Serve these as an appetizer with the Chipotle Mayonnaise.
Nutritional information per serving (based on 4 servings):Calories 139 (18% from fat)
carb. 24g
pro. 4g
fat 3g
sat. fat 1g chol. 54mg
sod. 719mg
calc. 5mg
fiber 3g
carb. 24g
pro. 4g
fat 3g
sat. fat 1g chol. 54mg
sod. 719mg
calc. 5mg
fiber 3g
Ingredients
Chipotle Mayonnaise:
- ½ cup mayonnaise
- 1 chipotle chile in adobo, finely chopped
- ¼ teaspoon fresh lemon juice
Pickles:
- 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 5 ounces), cut into ¼-inch disks
- Olive oil, for spraying
Preparation
- Prepare Chipotle Mayonnaise: Put mayonnaise, chipotle, and lemon juice in the work bowl of a mini food processor. Process on High until completely puréed and homogeneous. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
- Place the AirFryer Basket onto the Baking Pan.
- 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.
- Generously coat the AirFryer Basket with nonstick cooking spray. Reserve.
- Blot the cut pickles on a paper towel. Dredge each pickle disk in the flour and shake off the excess before dipping into egg, and then finally coating evenly with the cornmeal/cayenne mixture. Place pickles in one layer in basket. Spray both sides liberally with olive oil.
- Put the assembled basket into rack Position 2. Select AirFry and set temperature to 400°F for 10 minutes. Cook until browned and crispy. Let cool slightly. Serve with the Chipotle Mayonnaise on the side.
