Читать книгу The New Air Fryer Cookbook - Williams Sonoma Test Kitchen - Страница 16

6 small dill pickles

1⁄2cup all-purpose flour

1⁄2teaspoon baking powder

1⁄2teaspoon granulated garlic

21⁄2 teaspoons kosher salt

1⁄4 cup plus 2 tablespoons dark beer5 tablespoons water

1⁄4cup cornstarch1 cup panko bread crumbs1 teaspoon paprikaCooking spray

For the spicy mayo

3⁄4 cup mayonnaise 1 tablespoon sriracha or other hot sauce Ground cayenne pepper

Fried Pickleswith Spicy Mayo

A light beer-bolstered batter and a quick coating of panko bread crumbs creates a perfect crisp crust for tangy air-fried pickles. Served with spiced mayo for dipping, fried pickles are definite party fare.

Cut the pickles crosswise into thick slices or lengthwise into thick spears. Dry the cut pickles thoroughly on a clean kitchen towel. Set aside.

In a small bowl, combine the flour, baking powder, granulated garlic, and ½ teaspoon of the salt. Add the beer and water and whisk to combine. The batter should be thick but pourable. Set aside.

Spread the cornstarch on a plate. On another plate, combine the panko, the remaining 2 teaspoons salt, and the paprika. Working with a few pickle slices at a time, coat them in the cornstarch, tapping to remove the excess. Dip them in the batter, allowing the excess batter to drip back into the bowl. Transfer to the panko mixture, turning to coat the pickles evenly.

Preheat the Airfryer to 400°F.

Lightly coat the pickles with cooking spray. Working in batches if necessary or using a double layer rack, arrange the pickles in a single layer in the cooking basket and insert the basket into the Airfryer. Cook until crispy and deep golden brown, 8–10 minutes, flipping halfway through and spraying with more oil if the pickles begin to look dry.

Meanwhile, make the spicy mayo: In a small bowl, mix the mayonnaise, sriracha, and a pinch of cayenne.

Serve the pickles with the spicy mayo on the side.

SERVES 6

15