These Cheddar Pickle Fries are a fun twist on your regular fries! Crispy and crunchy, they are coated in a cheesy cheddar layer with a tangy pickle taste that’s so good.
Trust me, once you try these, plain fries will feel a little boring! Grab some ranch or your favorite dip, and get ready for a tasty treat. Perfect for snacking or sharing with friends!
Key Ingredients & Substitutions
Dill Pickle Spears: These are the star of the dish! If you can’t find spears, slices work too. Just adjust cooking time as needed. For a different flavor, try sweet pickles.
Flour: All-purpose flour is perfect for coating, but you can use gluten-free flour if needed. It’ll still create a good base for the egg wash to hold onto.
Panko Breadcrumbs: These give a nice crunch! If you don’t have panko, regular breadcrumbs can work, but they won’t be as crispy. You could even use crushed cornflakes for a different texture.
Cheddar Cheese: Sharp cheddar adds great flavor. If you’re looking for something milder, try medium cheddar or colby jack. You can swap for vegan cheese for a dairy-free option.
Eggs: If you need an egg substitute, try flax eggs or aquafaba (the liquid from canned chickpeas) for a similar binder effect without eggs.
How Do I Keep My Pickle Fries Extra Crispy?
Getting that perfect crunch is key for delicious cheddar pickle fries. To ensure they stay crispy, start with dry pickles and follow the dredging method carefully.
- Always pat pickles dry. Even a little moisture can affect the coating.
- Double-dip if you like a thicker layer: flour, egg wash, and then another round of panko.
- Frying in hot oil (around 350°F) is essential for crispiness. Too low and they can get greasy instead.
- Fry in batches! This prevents the oil temperature from dropping and helps achieve golden results.
How to Make Cheddar Pickle Fries
Ingredients You’ll Need:
- 20-25 dill pickle spears (about 2 cups), drained and patted dry
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk
- 1 1/2 cups panko breadcrumbs
- 3/4 cup shredded sharp cheddar cheese
- Oil for frying (vegetable or canola oil)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
- Lemon wedges (optional, for serving)
- Mustard or ranch dressing (for dipping)
How Much Time Will You Need?
This recipe will take approximately 40 minutes to prepare and cook. You’ll spend about 15 minutes prepping the ingredients and then around 20-25 minutes frying the pickle fries to golden perfection.
Step-by-Step Instructions:
1. Preparing the Pickles:
Start by draining the dill pickle spears thoroughly and patting them dry with paper towels. This is important to make sure the coating sticks well and the fries don’t get soggy after frying.
2. Making the Flour Mixture:
In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and black pepper. This will be your coating base and gives the fries some tasty flavor.
3. Preparing the Egg Wash:
In another bowl, whisk the eggs and milk together until well combined. This egg wash will help the breadcrumbs stick to the pickles.
4. Creating the Breading:
In a third bowl, combine the panko breadcrumbs with the shredded cheddar cheese. This is what will make your pickle fries super crispy and cheesy!
5. Coating the Pickle Fries:
Take each pickle spear and dip it in the seasoned flour first, making sure to shake off any excess. Then, dunk it into the egg wash, coating it well. Finally, roll the pickle in the cheddar-panko mixture, pressing gently to ensure good coverage.
6. Heating the Oil:
In a deep skillet or pot, heat about 2 inches of oil to 350°F (175°C). A thermometer is helpful to get your oil just right for frying!
7. Frying the Pickle Fries:
Carefully add the coated pickles to the hot oil in batches. Fry them for about 2-3 minutes, or until they turn a beautiful golden brown and crispy. Don’t overcrowd the pan, as this can lower the temperature of the oil.
8. Draining and Seasoning:
Once crispy, use a slotted spoon to remove the fries and place them on a paper towel-lined plate to drain off any excess oil. While they are still hot, sprinkle a little extra salt on top if you like.
9. Serving:
Place the cheddar pickle fries on a serving plate or basket. Garnish with fresh chopped parsley and, if you wish, a sprinkle of grated Parmesan cheese. Serve them hot with lemon wedges and your choice of mustard or ranch dressing for dipping.
Enjoy your crispy, cheesy, and delicious Cheddar Pickle Fries as a fantastic appetizer or fun snack!
Can I Use Other Types of Pickles for This Recipe?
Absolutely! While dill pickles are classic, you can experiment with other varieties like bread and butter pickles for a sweeter taste or spicy pickles for an extra kick. Just keep in mind that different pickles may alter the flavor profile slightly!
What Should I Serve with Cheddar Pickle Fries?
These fries are great on their own, but you can elevate your serving by pairing them with dipping sauces like ranch, mustard, or even a spicy aioli. They also make a fun side for burgers or sandwiches!
Can I Make Cheddar Pickle Fries in an Air Fryer?
Yes, you can! To make air fryer cheddar pickle fries, simply preheat your air fryer to 400°F (200°C) and arrange the coated pickles in a single layer, lightly spray with cooking spray, and cook for about 10-12 minutes, flipping halfway through, until crispy and golden.
How Do I Store Leftover Cheddar Pickle Fries?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, place them in the oven at 375°F (190°C) for about 10-15 minutes to restore their crispiness.
