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–+ servings
Air Fried Pearl Onions

Air Fried Pearl Onions - Crispy Bites of Flavor Bliss

These Air Fried Pearl Onions are crispy, golden-brown morsels that bring flavor bliss to any gathering.
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Prep Time 10 minutes
Cook Time 6 minutes
Chilling Time 10 minutes
Total Time 26 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Breading
  • 1 cup All-Purpose Flour Can use gluten-free flour as a substitute.
  • 1 teaspoon Paprika Smoked paprika adds depth.
  • 1 teaspoon Salt Adjust to preference.
  • 1/2 teaspoon Black Pepper Freshly ground preferred.
  • 1/4 teaspoon Cayenne Pepper Adjust according to heat tolerance.
  • 1 teaspoon Garlic Powder
For the Coating
  • 1 large Egg Acts as a binder.
For the Onions
  • 2 cups Frozen Pearl Onions Quick-thaw in cold water.
For Crisping
  • to taste Oil in a Spray Bottle Avoid commercial sprays.

Equipment

  • Air Fryer
  • Microwave
  • Mixing bowls
  • Tray
  • Spray Bottle

Method
 

Step-by-Step Instructions
  1. Start by microwave-thawing your frozen pearl onions for 2 minutes to soften slightly.
  2. In one bowl, beat an egg. In another bowl, whisk together flour, paprika, salt, black pepper, cayenne pepper, and garlic powder.
  3. Drain the pearl onions and coat them in the flour mixture, then the beaten egg, and back to the flour for a second coat.
  4. Place coated onions on a tray and chill in the refrigerator for 10 minutes.
  5. Preheat your air fryer to 380°F for 3 minutes.
  6. Arrange chilled onions in the air fryer basket, mist with oil, and cook for 6 minutes, shaking halfway.

Nutrition

Serving: 4bitesCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Reheat in the air fryer.

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