Go Back
- 4 large dill pickles, sliced into fry shapes - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - 2 large eggs - 1 cup breadcrumbs (preferably panko) - Vegetable oil, for frying Spicy Ranch Dipping Sauce: - 1/2 cup ranch dressing - 1 tablespoon hot sauce (like Sriracha) - 1 teaspoon minced fresh dill For the best taste, I often choose Dill Pickles from Claussen. Their crunch and flavor are perfect. For Breadcrumbs, I prefer Panko from Kikkoman. It gives a fantastic crunch. For ranch dressing, Hidden Valley is a classic choice. Their flavor pairs well with spicy hot sauce. If you need gluten-free options, swap the all-purpose flour with almond flour. For the breadcrumbs, use gluten-free breadcrumbs. You can also use any hot sauce you love for the ranch. If you want a milder dip, skip the cayenne pepper or reduce the amount. Start by patting the sliced dill pickles dry using paper towels. This removes extra moisture. Dry pickles help create a crispy texture when frying. Now, let’s set up your breading station. Place three shallow bowls in a line. In the first bowl, mix 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper. In the second bowl, crack two large eggs and beat them until smooth. The third bowl should have 1 cup of breadcrumbs. Take a pickle fry and dip it into the flour mix first. Make sure it’s covered well. Then, dip it into the beaten eggs to coat it, letting excess drip off. Finally, roll it in the breadcrumbs. Ensure each fry is covered for a crunchy finish. In a deep skillet, pour in about 1 inch of vegetable oil. Heat it over medium-high until it hits 350°F (175°C). To check, drop in a piece of breadcrumb. If it sizzles, the oil is ready. Carefully place the breaded pickle fries in the hot oil, working in small batches. Fry them for about 2-3 minutes on each side. They should turn golden brown and crispy. Use a slotted spoon to take them out and drain them on paper towels. While frying, mix up the spicy ranch. In a small bowl, combine 1/2 cup of ranch dressing, 1 tablespoon of hot sauce, and 1 teaspoon of minced fresh dill. Stir until everything blends smoothly. Transfer your crispy dill pickle fries to a serving platter. Place the spicy ranch in a small bowl beside them for dipping. Enjoy your delicious creation! To achieve the perfect crispy texture, start with dry pickles. Pat the sliced dill pickles with paper towels. This step removes excess moisture that can make your fries soggy. Use panko breadcrumbs for extra crunch. They add a delightful crispiness that regular breadcrumbs cannot match. Fry in small batches to keep the oil hot. Overcrowding lowers the oil temperature, leading to less crispy results. Finally, drain the fried pickles on paper towels to remove extra oil. If you want a milder flavor, reduce the cayenne pepper in the breading mix. A half teaspoon works well for most people. For more heat, add more cayenne or try a hotter hot sauce in the ranch dip. Sriracha packs a punch, but you can pick any sauce that suits your taste. Experiment with different amounts to find your perfect spice level. Having the right tools makes cooking easier. Use a deep skillet or frying pan for frying. A thermometer helps track the oil temperature, ensuring it stays at 350°F. Shallow bowls work well for the breading station. A slotted spoon is great for lifting out the fries. Finally, keep some paper towels handy for draining excess oil after frying. For the full recipe, check out the detailed steps above! {{image_4}} You can customize your crispy dill pickle fries by adding spices. Try using cayenne pepper for heat or smoked paprika for a nice twist. You might enjoy a pinch of dill weed for a fresh taste. If you prefer a kick, add some chili powder or black pepper. Experimenting lets you find your ideal flavor. The spicy ranch sauce is fantastic, but you can switch it up. Try a tangy mustard sauce for a zesty touch. A honey mustard mix adds sweetness that contrasts nicely with the pickles. You can also blend Greek yogurt with garlic and herbs for a creamy dip. Each sauce brings a new flavor adventure. Baking is a great choice if you want a lighter version. Preheat your oven to 425°F (220°C). Place the breaded pickle fries on a baking sheet lined with parchment paper. Spray them lightly with cooking oil for crispness. Bake for about 15-20 minutes, flipping halfway. This method gives you crunch without frying. Enjoy a healthier option that keeps the flavor intact. To keep your crispy dill pickle fries fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. This helps maintain their flavor and prevents sogginess. When you're ready to enjoy leftovers, reheat them in the oven. Preheat your oven to 375°F (190°C). Place the pickle fries on a baking sheet. Heat for about 10 minutes or until they are crispy again. Avoid using the microwave, as it makes them soft. You can freeze uncooked pickle fries before frying. Arrange them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. They will last for up to two months. When ready to eat, fry them straight from the freezer. Just add a couple of extra minutes to the cooking time. For the full recipe, check the above section! Yes, you can use pickled okra. They will offer a different flavor. Pickled okra has a nice crunch, just like dill pickles. The spice mix works well with this swap. Try it for a new twist on the recipe! Crispy dill pickle fries pair well with many dishes. You can serve them with burgers, sandwiches, or even as a snack. They work great as an appetizer too. Add some veggies or a fresh salad for a balanced meal. Serve them with the spicy ranch for extra flavor! To make it gluten-free, swap regular flour for gluten-free flour. You can also use gluten-free breadcrumbs. Check the labels to ensure they are certified gluten-free. This change will help you enjoy the crispy dill pickle fries without gluten. Yes, you can prepare the pickle fries in advance. Bread the pickles and store them in the fridge for a few hours. This helps the coating stick better. When you’re ready, just fry them up for a quick snack. Enjoy the full recipe for detailed steps! You now have a clear guide to making crispy dill pickle fries. We covered the right ingredients, brands, and easy substitutions. You learned step-by-step instructions to prep, bread, and fry your pickles. Tips for a crispy texture and storage advice were shared too. Remember, experimenting with spices and dips can enhance your flavor. Feel free to make this recipe your own. Enjoy your crunchy, spicy snack!

Crispy Dill Pickle Fries with Spicy Ranch

Get ready to elevate your snack game with these Crispy Dill Pickle Fries paired with a zesty Spicy Ranch dipping sauce! This simple recipe transforms dill pickles into a crunchy delight that is perfect for parties or a fun appetizer. With easy-to-follow steps, you’ll have a delicious treat in no time. Click through to discover the full recipe and impress your friends with this tasty twist on a classic favorite!
Print Recipe Pin Recipe

Ingredients
  

4 large dill pickles, sliced into fry shapes

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (feel free to adjust based on your spice preference)

2 large eggs

1 cup breadcrumbs (preferably panko for an extra crunchy texture)

Vegetable oil, for frying

Spicy Ranch Dipping Sauce:

1/2 cup ranch dressing

1 tablespoon hot sauce (such as Sriracha or your preferred brand)

1 teaspoon minced fresh dill

Instructions
 

Prep the Pickles: Begin by patting the sliced dill pickles dry using paper towels; this step is crucial as it removes excess moisture and helps achieve a crispy texture when frying.

    Set Up Breading Station: Organize your workspace by placing three shallow bowls in a row. In the first bowl, whisk together the flour, garlic powder, onion powder, paprika, and cayenne pepper. In the second bowl, crack and beat the eggs until smooth. In the third bowl, pour in the breadcrumbs.

      Bread the Pickles: Take each pickle fry and dip it into the flour mixture, ensuring it is fully coated. Next, transfer it to the beaten eggs, allowing any excess to drip off before finally coating it in the breadcrumbs. Make sure the pickles are well-covered; this will enhance their crunchiness during frying.

        Heat the Oil: In a deep skillet or frying pan, pour in about 1 inch of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of breadcrumb into the oil; it should sizzle immediately if the temperature is just right.

          Fry the Pickles: Carefully add the breaded pickle fries to the hot oil in small batches to prevent overcrowding. Fry for approximately 2-3 minutes on each side until they turn a beautiful golden brown and crispy. Use a slotted spoon to gently lift the fries out and drain them on a plate lined with paper towels to absorb any excess oil.

            Make the Spicy Ranch: While the fries are frying, prepare the dipping sauce. In a small bowl, mix together the ranch dressing, hot sauce, and minced fresh dill. Stir until the ingredients are well-combined and smooth.

              Serve: Transfer the crispy dill pickle fries to a serving platter, and place the spicy ranch dipping sauce in a small bowl on the side for easy dipping enjoyment.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                  - Presentation Tips: For an appealing presentation, serve the crispy dill pickle fries in a rustic basket lined with parchment paper. Position the spicy ranch dipping sauce in a charming small bowl at the center, and garnishing with a sprig of fresh dill for an inviting touch.