Pickle fries are a fun twist on regular fries! These crispy treats bring the tangy taste of pickles wrapped in a golden, crunchy coating. They are perfect for snacking or sharing with friends.
Honestly, who knew that pickles could get even better? I love dunking them in ranch or spicy mayo. They add a zing to any party or movie night. Give them a try, and you might just fall in love! 😊
Key Ingredients & Substitutions
Dill Pickle Spears: The heart of this recipe! Make sure to use dill pickles for that signature tang. You can also use sweet pickles if you prefer a less sour taste.
Panko Breadcrumbs: These give the pickle fries a fantastic crunch. If you’re out of panko, regular breadcrumbs work too, although they won’t be as crispy. You could also try crushed cornflakes for a gluten-free option!
Eggs: Eggs act as a binder here. If you’re vegan, feel free to substitute with a mixture of flaxseed meal and water or use a plant-based egg replacer.
Parmesan Cheese: This is optional but adds an extra layer of flavor. If unavailable, nutritional yeast can be a great vegan substitute that provides that cheesy taste!
How Do You Get Pickle Fries Super Crispy?
Getting that perfect crunch on your pickle fries involves a few key steps. First, make sure to thoroughly dry the pickles after draining them. Moisture is the enemy of crispiness!
- Coat the pickles in the seasoned flour first, then dip into the egg, and finally coat in the panko breadcrumbs. This layering is essential for a crunchy finish.
- Chilling the coated pickles before frying helps set the coating so it stays on better while cooking.
- Fry in batches to avoid overcrowding the pan, which can trap steam and make them soggy.
By following these tips, you’ll achieve golden, crispy pickle fries that are sure to be a hit!
How to Make Pickle Fries
Ingredients You’ll Need:
For the Pickle Fries:
- 1 jar (16 oz) dill pickle spears, drained and patted dry
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 tbsp milk or buttermilk
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Dipping sauce (ranch or spicy mayo)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an additional 10 minutes for chilling. Once you’re ready to fry, it will take about 5 to 10 minutes to cook. Overall, you are looking at about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Pickles:
Start by draining the pickle spears thoroughly. Use paper towels to pat them dry; this helps the coating stick better and keeps the fries crispy.
2. Make the Coating Mixtures:
In a shallow bowl, mix together the all-purpose flour, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together the eggs and milk (or buttermilk). For the final step, combine the panko breadcrumbs and Parmesan cheese (if using) in a third shallow bowl.
3. Coat the Pickles:
Take each dry pickle spear and first dip it into the flour mixture, ensuring it’s evenly coated. Shake off any excess flour. Then, dip the spear into the egg mixture, letting the excess drip off. Finally, roll it in the panko breadcrumb mixture until thoroughly coated. Place the coated spears on a baking sheet.
4. Chill the Coated Pickles:
Chill the coated pickle spears in the refrigerator for about 10 minutes. This helps the coating to set, making them crispier when fried.
5. Fry the Pickle Fries:
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the pickle fries in batches, cooking for about 2-3 minutes, or until they turn golden brown and crispy. Make sure not to overcrowd the pan, so they fry evenly!
6. Drain and Serve:
Once they’re fried, remove the fries with a slotted spoon and place them on paper towels to drain any excess oil. Sprinkle with chopped parsley for a fresh touch, and serve immediately with your favorite dipping sauce.
Enjoy your crispy, tangy pickle fries! They’re a perfect snack or appetizer that everyone will love! 🍟🥒
Can I Use Whole Pickles Instead of Spears?
Absolutely! You can slice whole pickles into spears or even into round slices if you prefer. Just keep in mind that making smaller fries may require adjusting the frying time to ensure they’re cooked perfectly.
What Should I Do if My Coating Isn’t Sticking?
If your coating isn’t sticking well, it might be due to excess moisture on the pickles. Make sure to pat them dry thoroughly after draining. Additionally, ensure you coat the pickles in the flour first, as this creates a better base for the egg and panko to adhere to.
Can I Bake These Instead of Frying?
Yes, you can definitely bake them for a healthier option! Preheat your oven to 425°F (220°C) and arrange the coated pickles on a baking sheet lined with parchment paper. Spray them lightly with cooking spray and bake for about 15-20 minutes, flipping halfway through, until crispy and golden.
How Do I Store Leftover Pickle Fries?
Store any leftover pickle fries in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness.