Crispy Stuffed Air Fryer Pickles
A healthier twist on a classic appetizer, these crispy stuffed air fryer pickles are filled with a creamy cheese blend and coated in panko breadcrumbs for the ultimate game-day snack or party treat.
Equipment
- Air fryer
- Mixing Bowl
- Spoon
- Breading Station (3 dishes)
Ingredients
Pickles and Filling
- 8 large dill pickles halved and hollowed out
- 8 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 2 tbsp green onions finely chopped
- 1 clove garlic minced
- 1/4 tsp dried dill
- 1/4 tsp paprika
- cayenne pepper a pinch, optional
Breading
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup panko breadcrumbs
- cooking spray
- ranch or spicy aioli for dipping
Instructions
- Halve the pickles lengthwise and scoop out seeds to create a hollow center.
- Pat pickles dry thoroughly using paper towels.
- In a bowl, mix cream cheese, cheddar, green onions, garlic, dill, paprika, and cayenne.
- Fill each pickle half with the cheese mixture.
- Dredge filled pickles in flour, dip in eggs, and coat with panko. Press gently to adhere.
- Preheat air fryer to 380°F (193°C) for 3 minutes.
- Spray air fryer basket, place pickles inside, and lightly spray tops.
- Air fry for 8–10 minutes, flipping halfway, until golden and crispy.
- Serve hot with ranch or aioli dipping sauce.
Notes
To make ahead, prepare pickles up to the breading step and refrigerate. Cook from cold, adding 1–2 minutes to the cook time. Use gluten-free flour and breadcrumbs to make this recipe gluten-free.