Ingredients

For the Pickle Fries:

  • 4 large dill pickles (cut into ¼-inch thick fries)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust for spice preference)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil (for frying)

For the Spicy Dipping Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 teaspoon dill pickle juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

Equipment

  • Deep fryer or heavy-bottomed pot
  • Three shallow bowls
  • Tongs or slotted spoon
  • Paper towels
  • Cooling rack

Instructions

Preparing the Pickle Fries:

  1. Prep the Pickles: Slice the dill pickles into ¼-inch thick fries. Pat them dry thoroughly with paper towels to remove excess moisture.
  2. Set Up Breading Station:
    • In the first bowl, place the flour.
    • In the second bowl, whisk the eggs with 1 tablespoon of water.
    • In the third bowl, combine panko breadcrumbs, cornmeal, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Bread the Pickles: Dredge each pickle fry in flour, shaking off excess. Dip in the egg mixture, then coat thoroughly in the breadcrumb mixture. Place on a plate and repeat until all fries are coated.
  4. Chill (Optional): For extra crispiness, refrigerate the breaded pickles for 15-20 minutes to set the coating.

Frying the Pickle Fries:

  1. Heat the Oil: In a deep fryer or heavy-bottomed pot, heat 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
  2. Fry in Batches: Carefully add a few pickle fries at a time to the hot oil. Fry for 2-3 minutes or until golden brown and crispy, turning occasionally with tongs or a slotted spoon.
  3. Drain: Remove fries and place on a cooling rack over paper towels to drain excess oil. Sprinkle lightly with salt if desired.

Preparing the Spicy Dipping Sauce:

  1. In a small bowl, whisk together mayonnaise, ketchup, Sriracha, pickle juice, garlic powder, and cayenne pepper (if using). Adjust seasoning to taste.
  2. Refrigerate until ready to serve.

Serving:

  • Serve the pickle fries hot with the spicy dipping sauce on the side.
  • Garnish with chopped fresh dill or parsley (optional).

Tips

  • Make Ahead: Bread the pickles up to 4 hours in advance and refrigerate until ready to fry.
  • Storage: Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 400°F (200°C) for 5-7 minutes to restore crispiness.
  • Alternative Cooking Method: For a lighter version, bake at 425°F (220°C) on a parchment-lined baking sheet for 15-20 minutes, flipping halfway, until crispy.

Nutritional Information (Per Serving, Approx.)

  • Calories: 250 kcal
  • Fat: 15g
  • Carbohydrates: 22g
  • Protein: 5g
  • Sodium: 780mg

Serves 4 as an appetizer.