Description
Crunchy and flavorful baked pickle fries coated in a crispy breadcrumb and cornmeal mixture, served with a creamy homemade dill ranch dipping sauce made from mayonnaise, Greek yogurt, and fresh dill. This snack is perfect for parties or game days and offers a healthier alternative to traditional fried pickles by being oven-baked for a perfect golden crisp.
Ingredients
Scale
Dill Ranch Dipping 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
- 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)
Instructions
- Prepare the Dill Ranch Dipping Sauce: In a bowl, combine mayonnaise, plain Greek yogurt, milk, buttermilk, white balsamic vinegar, fresh baby dill, onion powder, garlic powder, ground white pepper, and salt to taste. Whisk the ingredients together until smooth and refrigerate to let flavors meld while preparing the pickle fries.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Drain and Dry Pickles: Open the jar of dill pickle spears and thoroughly drain the brine. Pat the pickle spears dry with paper towels to remove excess moisture, which helps the coating stick better and ensures crispiness.
- Set Up Breading Stations: Place the all-purpose flour in one shallow dish. In a second bowl, whisk the eggs until smooth. In a third shallow dish, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, finely grated parmesan cheese, cayenne pepper, and black pepper. Mix thoroughly for an even seasoning.
- Coat the Pickles: Dip each pickle spear first into the flour to coat evenly, then into the beaten eggs, and finally into the breadcrumb and cornmeal mixture. Press the coating lightly to adhere well and set on the prepared baking sheet. Repeat with all pickle spears.
- Bake the Pickle Fries: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, turning the pickle fries halfway through cooking to ensure they crisp evenly on all sides and develop a golden brown crust.
- Serve: Remove the baked pickle fries from the oven and let them cool slightly. Serve warm alongside the chilled homemade dill ranch dipping sauce.
Notes
- Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack.
- Using dry pickle spears helps maintain the coating crispiness.
- Adjust cayenne pepper to control spice level.
- For extra crispness, you can broil the fries for an additional 1-2 minutes at the end of baking, watching closely to prevent burning.
- This recipe offers a healthier alternative to deep-fried pickles by baking them to crispy perfection.
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
