Fried Pickles

Cuisinart original

Serve these as an appetizer with the Chipotle Mayonnaise.


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 5 ounces), cut into ¼-inch disks
      olive oil, for spraying

Nutritional information

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


1. Place the AirFryer Basket onto the Baking/Drip Pan.
2. 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.
3. Generously coat the AirFryer Basket with nonstick cooking spray. Reserve.
4. 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.
5. 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 Mayo on page 29, if desired.