Air Fryer Fried Dilled Zucchini Sticks

Pickled anything and I am totally there. I have always loved pickles. Catch me always ordering any fried pickle appetizer. So how did I come to think of this dish?

A while back I made dilled brussel sprouts by simply marinading brussel sprouts in pickle juice overnight and OMG, they were so tasty.

I’m sure you guys remember my All Things Pickled post. From pickling peppers, to onions, to jalapeños, to avocado, I love them ALL. I also love how simple and easy it is to pickle things. If you haven’t experienced with your own pickling, get started!

Since getting my Air Fryer I have made breaded pickles and zucchini chips multiple times. Yesterday I started to think of how I could vary it up with different seasoning. I immediately thought of the dilled brussel sprouts and thought hmm I wonder if that would taste good?!

Up close and personal

In that second, I walked over to my fridge to see if I had enough zucchini and pickle juice to start them ASAP. Of course I did, since zucchini and pickles are both staples in my fridge.

This recipe is so tasty and fun! Also whole 30 compliant and fairly easy to make. You most likely have all the ingredients on hand, as well.

So first I prepared the zucchini by washing and cutting 3 zucchini’s into “sticks”. I’ve noticed the thinner the better purely so they crisp up better. Then I placed them in a ziploc bag. Add 1-1/2 cups of pickle juice (depending on how big your zucchini’s are) to your bag. Add enough juice so when you lay your bag flat all the zucchini sticks are covered in the pickle juice.

3 small zucchini’s cut into sticks

I placed the bag in the fridge flat to ensure all the sticks soaked in the pickle juice. I let them sit all day and made them for dinner that night. So they sat for about 10 hours.

Pickle juice sealed in, bag placed flat down

When your ready to cook them remove them from the fridge and strain the juice out. I let mine sit in the strainer for quite some time to ensure all the liquid strained out.

While they sat I made the dry seasoning which was 1 cup of almond flour, 1/2 tbsp garlic powder, 1/2 tbsp mustard powder, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika. Mix well and set aside. In another bowl whisk one egg.

Take your zucchini sticks and dip 2-3 into egg, then into the dry mixture. Place into air fryer with enough space so that the zucchini has space to crisp up. I cooked them at 360 degrees for about 14 minutes in multiple batches. Trust me its worth it!

Enjoy with a sauce of your choosing! I love them with ranch!! Of course, let me know what you think! I’ll be switching up and playing around with the seasoning in the future, I’m sure. Let me know what you come up with!

Air Fryer Fried Dilled Zucchini Sticks

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

appetizer, snack

Yield: 4

Air Fryer Fried Dilled Zucchini Sticks

Whole 30


  • 3 small zucchini’s cut into sticks
  • 1-1 1/2 cups pickle juice
  • 1 cup almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 egg whisked


  1. First prepare your zucchini. Wash and cut 3 small zucchini’s into sticks.
  2. Place your zucchini sticks into a ziploc bag and add your pickle juice.
  3. Let mixture sit for at least 2 hours. I let mine sit all day! The longer the better.
  4. Once your ready to make preheat your air fryer to 360 degrees.
  5. Take 2-3 zucchini sticks and dip them into egg. Then dip them into the dry mixture.
  6. Place enough in the air fryer so they aren’t touching and have space to crisp up.
  7. Cook at 360 degrees for 13-15 minutes, depending on how crispy you like them. I made several batches to ensure they crisped up better.
  8. Serve with your favorite sauce, ENJOY!

Xo, Rachelle

All Things PICKLED

My newest food obsession is pickling… pickling cucumbers, peppers, onions, jalapeños, and even avocados! Last year I made my own pickles by pickling cucumbers. Since then I cant stop!!

Some of my favorites are pickled jalapeños and peppers. I could easily eat an entire jar of either in one sitting. I love throwing them over my eggs in the morning to add a fun flavor. Throw them in a buddha bowl, or on top of a pizza. They give a salad so much more flavor! My fiance’s favorite are the jalapeños and he tends to put them on everything, and I mean EVERYTHING.

Pickled Jalapeños

Recently I pickled avocados and was surprised with how tasty they came out. The trick to pickling avocados is getting the perfect avocado. Your avocado must be a little firm still. Ive tried a few different batches with different avocados.

My first batch I used a firm avocado. I bought my avocado hard and firm and let it sit out a day to ripen a little. I made sure it still felt firm the next day (don’t want it too soft). This batch came out perfect. Once I poured the brine over the avocados, I noticed that they were staying intact (exactly what you want!)

My second batch I made the next day with an even riper avocado. I let this avocado sit another day to ripen more so I could test to see what batch I liked more. When pouring the brine over the avocados I noticed that some of them were too soft and breaking. After I let them sit for an hour I also noticed that there were pieces of avocado floating around in the brine. So I concluded that the avocado was too ripe.

My second batch.. You can see pieces of avocado floating around

Another important tip to remember when pickling avocados is to make sure you cover your avocados completely with the brine. If they aren’t fully covered with the brine they will start to brown!


  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 5 tbsp sea salt
  • 4 tbsp black peppercorns
  • 12 or so cloves crushed garlic
  • 1/2 cup granulated sugar


First you want to wash and dice your vegetables. I mixed all of my peppers together (orange, yellow, and red). You don’t have to do this you can keep them separate. Put 2-3 cloves of garlic in each jar with the peppers.

Then place all ingredients for the brine in a saucepan and bring to a boil. I like to let my brine cool to room temperature before I pour in over the veggies and into the jar. But you can immediately pour it over if you’d like.

Once your brine is in cover and refrigerate at least an hour before you try!