These pickle fries are a fun twist on traditional fries! They are crispy, tangy, and perfect for snacking with a tasty dip. You won’t believe how addictive they are!
Honestly, who knew pickles could be so exciting? I love serving them at parties—everyone gets a kick out of these crunchy bites. Snack time just got a lot more interesting! 😄
Ingredients & Substitutions
Dill Pickles: I recommend using Kirby pickles for their firm texture, which holds up well during frying. If you can’t find them, any thick, crunchy dill pickles will work fine.
Panko Breadcrumbs: These are key for a crunchy coating. If you want to keep it gluten-free, use gluten-free breadcrumbs or crushed cornflakes instead for a different texture.
Flour: All-purpose flour is used here, but whole wheat flour or even corn starch can be good substitutes. The corn starch will give you an extra crispy finish!
Eggs: If you’re looking for an egg-free option, try using a mixture of aquafaba (the liquid from canned chickpeas) or a store-bought egg replacer.
Dipping Sauce: Swap sour cream for Greek yogurt for a lighter option. You could also use ranch dressing for a different flavor profile, or even tahini if you’re feeling adventurous!
How Do I Get the Pickle Fries Extra Crispy?
Getting that perfect crunch is all about the breading and frying techniques. Here are some tips to ensure your pickle fries are super crispy:
- Pat the pickles dry well before breading; excess moisture leads to sogginess.
- Double-dip the pickles in the egg and breadcrumbs for a thicker coating. This really helps them stay crispy!
- Make sure the oil is hot enough (around 350°F). If it’s not hot enough, the fries will absorb too much oil and become greasy.
- Fry in small batches to keep the oil temperature steady. Overcrowding the pan cools down the oil.
Following these tips will give you crunchy, delicious pickle fries that everyone will love!
How to Make Delicious Pickle Fries
Ingredients You’ll Need:
For the Pickle Fries:
- 16 large dill pickles (Kirby or similar firm pickles)
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups panko breadcrumbs
- 3 large eggs
- Vegetable oil, for frying
- Chopped fresh parsley, for garnish (optional)
For the Dipping Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 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 around 10 minutes for frying. So in total, you’ll spend about 25 minutes before you can dive into these scrumptious pickle fries!
Step-by-Step Instructions:
1. Prepare the Pickles:
First, drain the pickles really well and use a paper towel to pat them dry—this step helps them get nice and crispy! Now, slice each pickle lengthwise into thick strips about 1/2 inch wide. You’re creating your own “fries” here!
2. Set Up Your Dredging Stations:
Get into a rhythm! In one bowl, mix the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In another bowl, whisk those eggs. In a third bowl, place the panko breadcrumbs. Each one is for a different step in the breading process!
3. Bread the Pickle Fries:
It’s dipping time! First, take a pickle strip and dip it into the seasoned flour mixture—shake off any excess flour. Next, dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumbs. Want them extra crispy? Feel free to repeat the egg and breadcrumb steps one more time!
4. Heat the Oil:
In a deep frying pan or pot, pour enough vegetable oil to create about 2 inches of depth. Now, heat that oil over medium until it reaches a sizzling 350°F (175°C). It’s ready for frying when it’s hot and bubbling!
5. Fry the Pickles:
In batches to avoid overcrowding, carefully place your coated pickle strips in the hot oil. Fry them for about 2-3 minutes until they turn golden brown and crispy. Once done, lift them out and let them drain on paper towels. They’re going to look amazing!
6. Make the Dipping Sauce:
While your fries are cooking, let’s whip up the dipping sauce! In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, chopped dill, lemon juice, and a pinch of salt and pepper. Mix until it’s nice and smooth. Yum!
7. Serve and Enjoy!
Time to dig in! Arrange your crispy pickle fries on a serving basket or a plate lined with parchment paper. If you want, sprinkle a little chopped fresh parsley on top for a nice touch. Serve them right away with that delicious dipping sauce. Enjoy every crunchy bite!
Can I Use Different Types of Pickles?
Absolutely! While Kirby pickles are great for their firmness, you can use any thick, crispy dill pickles. Try bread and butter pickles for a sweeter twist or even spicy pickles if you’re feeling adventurous!
Can I Prepare the Pickle Fries in Advance?
It’s best to bread the pickle fries right before frying for maximum crispiness. However, you can slice and bread the pickles, then refrigerate them for up to a couple of hours before frying. Just be sure to coat them well to avoid any sogginess!
How Do I Store Leftover Pickle Fries?
Place any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness, rather than using the microwave.
Can I Bake the Pickle Fries Instead of Frying Them?
Yes, you can bake them! Preheat your oven to 425°F (220°C) and place the breaded pickle fries on a baking sheet lined with parchment paper. Spray them lightly with cooking oil and bake for about 15-20 minutes, flipping halfway through, until crispy.
