Pickle Fries Recipe
These oven-baked pickle fries feature tangy dill spears coated in a crunchy panko, cornmeal, and Parmesan breading, baked at 450°F in 50 minutes total and served hot with homemade dill buttermilk ranch.
Equipment
- Food processor
- Blender
- Baking Sheet
- Paper towel
- Shallow bowl
Ingredients
- 1 tbsp fresh baby dill
- 1/2 cups mayonnaise (120 ml)
- 1/4 cups plain Greek yogurt (60 ml)
- 1/4 cups milk (60 ml)
- 1/4 cups buttermilk (60 ml)
- 1 tbsp white balsamic vinegar (15 ml)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white pepper
- Salt
- 1 (24-ounce) jar dill pickle spears (680 g)
- 1/2 cups all-purpose flour (60 g)
- 2 large eggs
- 1/2 cups panko bread crumbs (60 g)
- 1/2 cups stone-ground corn meal (60 g)
- 1/4 cups plain bread crumbs (30 g)
- 1 tbsp finely grated parmesan cheese (15 g)
- 1/2 tsp cayenne pepper (2.5 ml)
- 1/4 tsp black pepper (1.25 ml)
Instructions
Make the Dill Buttermilk Ranch
- Process the dill, mayonnaise, Greek yogurt, milk, buttermilk, white balsamic vinegar, onion powder, garlic powder, white pepper, and salt in a blender or food processor, then transfer to a small bowl, cover, and refrigerate until serving. The finished dressing should look smooth and creamy, with the dill distributed throughout.
Prepare the Oven and Baking Sheet
- Set the oven to 450°F (230°C) and coat a large baking sheet with non-stick spray. An even film of spray helps keep the coating from sticking to the sheet.
Dry the Pickles
- Empty the pickle jar into a strainer, arrange the drained spears on a paper towel-lined plate, and blot every side thoroughly. Look for a dry-looking surface without beads of brine or a wet sheen.
Set Up Breading Stations
- Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a thoroughly mixed combination of panko, cornmeal, plain breadcrumbs, Parmesan, cayenne, and black pepper in the third. The crumb bowl should have an even distribution of cheese, seasonings, and both coarse and fine crumbs.
Bread the Pickles
- Work each spear through the flour, egg, and crumb bowls in that order, pressing the crumbs gently onto the egg layer before arranging it on the prepared sheet, then repeat with all the spears and spray generously with non-stick canola oil spray. A continuous coating without exposed wet patches gives the crust a better chance to stay attached and brown evenly.
Bake the Pickles
- Bake for 25–30 minutes, turning the spears halfway through and applying another generous spray of non-stick canola oil spray at that point. Remove the tray when the coating looks golden brown and feels crisp rather than pale and soft.
Serve
- Bring the pickle fries to the table immediately with the chilled dill buttermilk ranch alongside. The contrast is best while the breading is hot and crunchy and the dip remains cool.
Notes
Texture tip: Blot the sides and creases of every pickle spear with paper towels until the surface looks matte and dry so the flour adheres properly and the crust stays attached.
Breading tip: Use one hand for the wet egg bowl and the other hand for the dry flour and crumbs to keep your fingers from forming thick clumps that pull coating off the spears.
Air fryer option: For an optional air-fryer adaptation, lightly spray the breaded spears with oil and cook at 400°F for 8 to 10 minutes, flipping halfway through.
Storage and reheating: Store leftover fries (once they stop steaming) and ranch in separate covered containers in the refrigerator, then reheat the fries in an oven or air fryer with space around each piece to bring back crunch.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.