Description
Crispy oven-baked pickle fries coated in a seasoned panko and cornmeal crust, served with a homemade dill ranch sauce that combines tangy buttermilk, fresh dill, and creamy Greek yogurt for a perfect party snack or appetizer.
Ingredients
Scale
Dill Ranch 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 Sauce: In a medium bowl, whisk together the mayonnaise, Greek yogurt, milk, buttermilk, white balsamic vinegar, onion powder, garlic powder, ground white pepper, and chopped fresh dill. Season with salt to taste. Cover and refrigerate to allow flavors to meld while you prepare 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 Pickle Spears: Remove the dill pickle spears from the jar and pat them very dry with paper towels. Removing excess moisture is key for a crispy crust.
- Set Up Breading Stations: Place the all-purpose flour in a shallow dish. In a separate bowl, beat the eggs. In a third bowl, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, grated parmesan cheese, cayenne pepper, and black pepper, mixing thoroughly.
- Bread the Pickle Spears: Dredge each pickle spear first in the flour, shaking off excess. Then dip it into the beaten eggs, ensuring full coverage. Finally, coat it well with the breadcrumb mixture, pressing gently so the coating adheres.
- Arrange and Bake: Place the coated pickle spears in a single layer on the prepared baking sheet. Lightly spray or drizzle a small amount of oil over the top of the spears to enhance crispiness during baking.
- Bake Until Crispy: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the pickles are golden brown and crispy.
- Serve: Remove from the oven and let cool slightly. Serve warm with the chilled homemade dill ranch sauce for dipping.
Notes
- Crispy oven-fried pickles, paired with a tangy dill buttermilk ranch, are the ultimate party snack.
- Ensure pickles are well dried before breading to achieve maximum crispiness.
- Adjust cayenne pepper in the breading mix to control heat level to your preference.
- Use fresh dill for the best flavor in the ranch sauce.
- Serve immediately for the best texture and flavor experience.
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
