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
For the tomatillo salsa
1 lb tomatillos, peeled and
halved 2 cloves garlic, unpeeled2 tablespoons olive oil
1⁄2yellow onion, roughly chopped
1⁄2 cup cilantro leaves
1⁄2jalapeño pepper, seeded and roughly chopped
2 tablespoons olive oil, plus more asneeded
1 cup fresh corn kernels
1⁄2yellow onion, finely
diced
1 clove garlic, minced
4 oz goat cheese, softened 2 large or 4 small flour tortillas
4 oz shredded Monterey
jack cheeseCooking spray Sour cream, for serving
Goat Cheese & Corn Quesadillas with Tomatillo Salsa
Fresh corn and a mix of goat and Monterey jack cheeses come together in these modern quesadillas. Tomatillo salsa adds an extra punch of flavor.
To make the tomatillo salsa, preheat the oven broiler.
Lay the tomatillos cut side down in a single layer on a rimmed baking sheet. Add the garlic cloves and drizzle with the oil. Broil until the tomatillo skins are blistered and juices begin to release, about 7 minutes. Let cool. Remove the skins from the garlic cloves. In a blender, combine the cooled tomatillos and garlic, the onion, cilantro, and jalapeño and blend until smooth. Set aside.
In a large frying pan over medium heat, warm the 2 tablespoons oil. Add the corn and onion and cook, stirring occasionally, until softened, about 8 minutes. Reduce the heat to medium-low, add the minced garlic, and cook, stirring occasionally, until the corn begins to caramelize, about 5 minutes longer. Let cool.
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