Description

Baked Pickle Fries with Homemade Dill Ranch are a crispy, flavorful snack perfect for parties and gatherings. These oven-fried dill pickle spears are coated in a crunchy, seasoned breading made from panko, cornmeal, and Parmesan cheese, then baked to golden perfection. Paired with a tangy, creamy dill buttermilk ranch dipping sauce, this recipe offers a delicious twist on traditional fried pickles with a healthier baking method.

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dill Ranch Sauce: In a mixing bowl, combine mayonnaise, Greek yogurt, milk, buttermilk, and white balsamic vinegar. Stir in fresh baby dill, onion powder, garlic powder, ground white pepper, and salt to taste. Mix well until smooth and refrigerate to allow flavors to meld while prepping the pickles.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack to ensure even crisping of the pickle fries.
Drain and Pat Dry Pickles: Drain the dill pickle spears from the jar and thoroughly pat them dry with paper towels to remove excess moisture, which helps the breading adhere better and crisps them up in the oven.
Set Up Breading Stations: Place the all-purpose flour in one shallow bowl. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko bread crumbs, corn meal, plain bread crumbs, grated parmesan, cayenne pepper, and black pepper.
Bread the Pickle Spears: One at a time, dredge each pickle spear in flour, shaking off excess. Then dip into the beaten eggs, coating completely. Finally, press into the breadcrumb mixture ensuring an even coating. Place each breaded spear on the prepared baking sheet.
Bake the Pickle Fries: Place the baking sheet in the preheated oven and bake for 20–25 minutes, turning halfway through the cooking time to ensure even crisping and golden brown color on all sides.
Serve: Remove from the oven and let the pickle fries cool slightly to crisp up further. Serve warm with the chilled homemade dill ranch dipping sauce on the side for a perfect combo.

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 breadcrumb mixture to control heat level.
Use a wire rack on the baking sheet for even air circulation to help crisp the fries on all sides.
The ranch sauce can be prepared ahead and refrigerated overnight to deepen the flavors.

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