Pickle fries are a fun twist on classic fries! They’re crispy, tangy, and oh-so-delicious. Made from pickles, they’re perfect for snacking or as a side dish.
You can’t help but smile when you bite into these fries! I love dipping them in ranch dressing—so tasty! Give them a try next time you’re craving something different!
Key Ingredients & Substitutions
Dill Pickles: Whole dill pickles are the star of this dish. Their crunch and tang are what make pickle fries so special. If you can’t find dill pickles, bread and butter pickles work too, though they will add a sweeter flavor.
Panko Breadcrumbs: I love using panko because it gives a great crunch! If you don’t have panko, regular breadcrumbs are fine, but they won’t be as crispy. You can even crush up some tortilla chips for a fun twist!
Eggs: Eggs help the coating stick, but if you need an egg substitute, try using a flaxseed meal mixed with water (1 tablespoon flaxseed with 2.5 tablespoons water for each egg). It works well!
Spices: Garlic powder and smoked paprika add flavor, but feel free to adjust them to your taste! If you prefer a different kick, try using chili powder or Italian seasoning instead.
How Do You Achieve the Perfect Crunch?
Getting that crispy texture is key to great pickle fries! The steps of coating and frying need special care:
- Make sure to dry the pickles well; excess moisture can make the coating soggy.
- Coat the pickles in flour first. This helps the egg stick, which makes the panko adhere better.
- Fry in hot oil! Maintaining a temperature of 350°F (175°C) is essential for a good fry. Use a thermometer if you have one.
- Don’t overcrowd the pan. Fry in small batches to keep the oil at the right temperature.
- Let fried fries drain on paper towels to remove excess oil.
By following these tips, you’ll enjoy deliciously crunchy pickle fries every time!
How to Make Delicious Pickle Fries
Ingredients You’ll Need:
For the Pickle Fries:
- 1 jar dill pickles (whole pickles, not sliced)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk or buttermilk
- 1 ½ cups panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Fresh parsley, finely chopped (for garnish)
- Oil for frying (vegetable or canola oil)
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 5-10 minutes for frying. So in total, you can expect about 30 minutes to have these tasty pickle fries ready to serve. So quick and fun!
Step-by-Step Instructions:
1. Prepare the Pickles:
Start by removing the pickles from the jar and draining them well. Place them on paper towels to absorb any excess moisture. This step is crucial for ensuring the fries turn out crispy!
2. Cut the Pickles:
Next, slice each pickle lengthwise into thick fry-shaped sticks, aiming for about 3-4 inches long. The thicker you cut, the crunchier your fries will be!
3. Set Up the Dredging Station:
Now it’s time to prepare your dredging station. In one shallow bowl, add the flour. In another bowl, whisk together the eggs and milk. In a third bowl, combine the panko breadcrumbs with garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
4. Coat the Pickles:
Working in batches, take each pickle slice and coat it first in the flour. Shake off any excess flour, then dip it into the egg mixture, allowing any excess to drip off. Finally, dredge in the seasoned panko breadcrumbs, pressing gently to ensure they stick well.
5. Fry the Pickle Fries:
Heat about 1-2 inches of oil in a heavy skillet or deep fryer over medium-high heat until it reaches 350°F (175°C). Carefully fry the coated pickle fries in batches until they are golden brown and crispy, which takes about 2-3 minutes per batch. Avoid adding too many at once, as this can lower the oil temperature.
6. Drain and Garnish:
Once fried, use a slotted spoon to transfer the fries to a plate lined with paper towels to drain any excess oil. Sprinkle freshly chopped parsley over the top for a pop of color and freshness.
7. Make the Dipping Sauce:
For the dipping sauce, simply whisk together the mayonnaise, sour cream (or Greek yogurt), dill, lemon juice, salt, and pepper until smooth and creamy. Adjust the seasoning if needed.
8. Serve and Enjoy:
Serve the pickle fries hot alongside the creamy dill dipping sauce. Enjoy the crispy, tangy, and flavorful bites that will surely be a hit!
Happy snacking! Enjoy your crunchy pickle fries!
Can I Use Different Types of Pickles?
Absolutely! While dill pickles are traditional and give that tangy flavor, you can experiment with bread and butter pickles for a sweeter version, or even spicy pickles for an extra kick!
Can I Bake These Instead of Frying?
Yes, you can bake the pickle fries for a healthier option! Preheat your oven to 425°F (220°C), place the coated pickle fries on a baking sheet lined with parchment paper, and spray them lightly with cooking oil. Bake for about 20-25 minutes, flipping halfway through, until they’re crispy and golden.
What Dipping Sauces Go Well with Pickle Fries?
While a creamy dill dip is fantastic, you can also try ranch dressing, sriracha mayo, or even honey mustard. Feel free to get creative and mix different flavors!
How Can I Store Leftover Pickle Fries?
If you have any leftover pickle fries, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness!
