Preheat air fryer to 350 degrees. If using bamboo or wooden skewers, soak in water for 30 minutes.
The air fryer gives these tempura battered pickles their crispy texture.
Servings and Ingredients
|1 (16-oz.) jar Hy-Vee kosher dill baby pickles, drained and patted dry, about 10|
|1 Hy-Vee large egg, beaten|
|¼ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee baking powder|
|1 tsp. dried dill weed|
|½ c. Hy-Vee club soda|
|1 c. Hy-Vee plain panko bread crumbs|
|Hy-Vee ranch-style dressing, for serving|
Things To Grab
- 10 5-1/2-inch metal, wooden, or bamboo skewers
- Air fryer
- Medium bowl
- Shallow dish
- Hy-Vee nonstick cooking spray
Whisk together eggs, flour, baking powder, and dill weed in a medium bowl. Slowly add club soda and fold into batter using a spatula. Place panko in a shallow dish; set aside.
Place one pickle on each skewer. Dip pickle in tempura batter and then coat in panko. Repeat with remaining pickles.
Spray air fryer basket with nonstick cooking spray. Place 5 pickles in a single layer in air fryer. Cook 5 to 6 minutes or until pickles are crispy. Repeat with remaining pickles. Serve with ranch dressing, if desired.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 5mg
- Sodium: 230mg
- Total Carbohydrates: 3g
- Protein: 1g
Hy-Vee Test Kitchen