Description
Crispy oven-baked pickle fries served with a homemade tangy dill ranch dressing. These crunchy, flavorful snacks are perfect for parties or a tasty appetizer and combine the crispness of breaded pickles with the creamy freshness of a dill-infused buttermilk ranch.
Ingredients
Scale
For the 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
For the 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 medium bowl, whisk together mayonnaise, Greek yogurt, milk, buttermilk, and white balsamic vinegar. Add fresh baby dill, onion powder, garlic powder, ground white pepper, and salt to taste. Mix thoroughly until smooth and refrigerate to let flavors meld while preparing the fries.
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack for optimal crispness.
- Drain and Dry Pickles: Remove dill pickle spears from the jar and pat them dry with paper towels to remove excess moisture, which will help the coating adhere better and crisp during baking.
- Prepare the Breading Stations: Place the all-purpose flour in a shallow dish. Beat the eggs in a second shallow dish. In a third shallow dish, combine panko bread crumbs, stone-ground corn meal, plain bread crumbs, grated parmesan cheese, cayenne pepper, and black pepper.
- Coat the Pickle Spears: Working in batches, dredge each pickle spear first in the flour, shaking off excess. Next, dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing lightly to adhere. Place coated pickles on the prepared baking sheet.
- Bake the Pickle Fries: Bake the breaded pickles in the preheated oven for about 20-25 minutes, turning halfway through to ensure even browning and crispness. The fries should be golden brown and crunchy.
- Serve: Remove from oven and let cool slightly. Serve the crispy baked pickle fries with the chilled homemade dill ranch dressing for dipping. Enjoy as a snack or party appetizer.
Notes
- Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack.
- Ensure the pickles are well dried before breading to achieve maximum crispiness.
- Adjust cayenne pepper in the breading mix to control the level of spiciness.
- Using a wire rack on the baking sheet helps air circulate and keeps the fries crispier.
- Leftover dill ranch can be refrigerated for up to 3 days.
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
