Description
Crispy and flavorful baked pickle fries coated in a crunchy mix of panko and cornmeal, served with a creamy homemade dill ranch dressing that perfectly complements the tangy pickles. This recipe offers a healthier alternative to fried pickles, making it an irresistible party snack or appetizer.
Ingredients
Scale
Dill Ranch Dressing
- 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
Baked 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 Dressing: In a bowl, combine mayonnaise, Greek yogurt, milk, buttermilk, white balsamic vinegar, fresh baby dill, onion powder, garlic powder, ground white pepper, and salt. Whisk until smooth and refrigerate to let the flavors meld while preparing the fries.
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot enough for crisping the pickle fries.
- Drain and Dry Pickles: Remove pickle spears from the jar and pat them thoroughly dry using paper towels to ensure the coating adheres properly.
- Set Up Breading Stations: In separate shallow dishes, place the all-purpose flour in one, beat the eggs in another, and in the last combine panko breadcrumbs, cornmeal, plain breadcrumbs, parmesan cheese, cayenne pepper, and black pepper.
- Coat the Pickle Spears: Dredge each pickle spear first in flour, shaking off excess, then dip into beaten eggs, and finally press into the breadcrumb mixture until evenly coated.
- Arrange for Baking: Place the coated pickle fries in a single layer on a baking sheet lined with parchment paper or a lightly greased wire rack over a sheet for better air circulation and crispiness.
- Bake Until Crispy: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they turn golden brown and crispy.
- Serve: Remove from the oven and let cool slightly before serving the baked pickle fries with the chilled homemade dill ranch for dipping.
Notes
- Crispy oven-fried pickles paired with a tangy dill buttermilk ranch are the ultimate party snack.
- For best results, ensure the pickles are thoroughly dried before breading to achieve maximum crispiness.
- You can adjust the cayenne pepper to your preferred spice level.
- Using a wire rack helps the fries crisp up on all sides; if you don’t have one, use parchment paper and flip fries halfway through baking.
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
