Description

Crispy oven-baked pickle fries coated in a crunchy seasoned breading, served with a homemade tangy dill ranch dipping sauce. This snack is perfect for parties or as a flavorful appetizer, combining the tartness of dill pickles with a creamy, herb-packed ranch dip.

Ingredients

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Dill Ranch Sauce

1 tablespoon fresh baby dill
1/2 cup mayonnaise (120ml)
1/4 cup plain Greek yogurt (60ml)
1/4 cup milk (60ml)
1/4 cup buttermilk (60ml)
1 tablespoon white balsamic vinegar (15ml)
1/4 teaspoon onion powder (1.25ml)
1/4 teaspoon garlic powder (1.25ml)
1/8 teaspoon ground white pepper (0.63ml)
Salt, to taste

Pickle Fries Breading and Fries

1 (24-ounce) jar dill pickle spears (680g)
1/2 cup all-purpose flour (60g)
2 large eggs
1/2 cup panko bread crumbs (60g)
1/2 cup stone-ground corn meal (60g)
1/4 cup plain bread crumbs (30g)
1 tablespoon finely grated parmesan cheese (15g)
1/2 teaspoon cayenne pepper (2.5ml) (adjust to taste)
1/4 teaspoon black pepper (1.25ml)

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Instructions

Prepare the Dill Ranch Sauce: In a medium bowl, combine the mayonnaise, plain Greek yogurt, milk, buttermilk, white balsamic vinegar, fresh baby dill, onion powder, garlic powder, ground white pepper, and salt to taste. Whisk together until smooth and refrigerate to allow flavors to meld while you prepare the fries.
Drain and Pat Dry Pickles: Drain the jar of dill pickle spears thoroughly and pat them dry with paper towels to remove excess moisture. This step is crucial for achieving a crispy coating.
Set Up Breading Stations: Place the all-purpose flour in the first shallow bowl. In a second bowl, beat the two eggs until smooth. In a third bowl, mix together the panko bread crumbs, stone-ground corn meal, plain bread crumbs, parmesan cheese, cayenne pepper, and black pepper to create the seasoned breading mixture.
Coat the Pickle Spears: Dip each pickle spear first into the flour, coating all sides, then into the beaten eggs, and finally into the bread crumb mixture, pressing gently to ensure the breading adheres well. Place the coated pickles on a wire rack or plate.
Prepare for Baking: Arrange the breaded pickles on a baking sheet lined with parchment paper or a lightly greased cooling rack set inside a baking tray to allow air circulation and even cooking.
Bake the Pickle Fries: Preheat your oven to 425°F (220°C). Bake the coated pickles for approximately 20-25 minutes until golden brown and crispy, flipping them halfway through for even browning.
Serve with Dill Ranch Sauce: Once baked, remove the pickle fries from the oven and let them cool slightly. Serve immediately with the chilled homemade dill ranch dipping sauce for a deliciously crisp and tangy snack.

Notes

Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack.
Ensure the pickles are thoroughly dried to achieve maximum crispiness.
Adjust cayenne pepper to taste for desired heat level.
Using a wire rack during baking helps the fries stay crispy all around.
This dish is best served fresh and warm for optimal crunch.

Nutrition

Serving Size: 150g
Calories: 200
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg