Description
Crispy oven-baked pickle fries paired with a creamy homemade dill ranch sauce, perfect as a party snack or appetizer. This recipe uses a seasoned breading mix to coat dill pickle spears, baked to golden perfection for a satisfying crunch without deep-frying.
Ingredients
Scale
For the 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
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 Sauce: In a bowl, combine mayonnaise, Greek yogurt, milk, buttermilk, and white balsamic vinegar. Add minced fresh baby dill, onion powder, garlic powder, ground white pepper, and salt to taste. Mix thoroughly and refrigerate to allow flavors to meld while preparing the pickles.
- Drain and Dry Pickle Spears: Open the jar of dill pickle spears and drain well. Pat each spear dry with paper towels to remove excess moisture, which will help the breading adhere better and crisp nicely during baking.
- Set Up Breading Stations: Place the all-purpose flour in one shallow dish. In a second dish, beat the two eggs. In a third dish, combine panko bread crumbs, stone-ground corn meal, plain bread crumbs, grated parmesan cheese, cayenne pepper, and black pepper. Mix thoroughly.
- Bread the Pickle Spears: One by one, dredge each pickle spear first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Place breaded spears on a baking sheet lined with parchment paper or a wire rack.
- Bake the Pickle Fries: Preheat the oven to 425°F (220°C). Arrange the breaded pickle fries on the baking sheet ensuring they are not touching to allow crisping. Bake for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- Serve: Remove from the oven and allow to cool slightly. Serve the baked pickle fries warm alongside 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.
- Make sure to thoroughly dry the pickle spears before breading to ensure maximum crispiness.
- You can adjust the cayenne pepper in the breading to control the spice level.
- The dill ranch sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- This recipe offers the crunch and flavor of fried pickles without the added oil from deep frying.
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
