Description
Crispy oven-fried pickles and a tangy homemade dill ranch. The perfect party snack!
Ingredients
Units
Scale
- 1 tbsp fresh baby dill
- 1/2 cups (120 ml) mayonnaise
- 1/4 cups (60 ml) plain Greek yogurt
- 1/4 cups (60 ml) milk
- 1/4 cups (60 ml) buttermilk
- 1 tbsp (15 ml) white balsamic vinegar
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp ground white pepper
- Salt
- 1 (24-ounce) jar (680 g) dill pickle spears
- 1/2 cups (60 g) all-purpose flour
- 2 large eggs
- 1/2 cups (60 g) panko bread crumbs
- 1/2 cups (60 g) stone-ground corn meal
- 1/4 cups (30 g) plain bread crumbs
- 1 tbsp (15 g) finely grated parmesan cheese
- 1/2 tsp (2.5 ml) cayenne pepper
- 1/4 tsp (1.25 ml) black pepper
Instructions
- Make the Dill Buttermilk Ranch
- In the bowl of a food processor or blender, combine all the ingredients for the ranch dressing. Blend until smooth and creamy. Pour into a small bowl, cover, and refrigerate until ready to use.
- Prepare the Oven and Baking Sheet
- Preheat your oven to 450°F (230°C). Spray a large baking sheet with non-stick spray and set aside.
- Dry the Pickles
- Drain the jar of dill pickles and place them on a paper towel-lined plate. Pat the pickles completely dry.
- Set Up Breading Stations
- In one shallow bowl, add the flour. In another shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko bread crumbs, stone-ground corn meal, plain bread crumbs, parmesan cheese, cayenne pepper, and black pepper. Toss the ingredients until evenly distributed.
- Bread the Pickles
- Take one pickle spear and dredge it in the flour, ensuring it is fully coated. Dip the floured pickle into the whisked eggs, coating it thoroughly. Transfer the pickle to the bread crumb mixture and toss to coat evenly, pressing the mixture onto the pickle if necessary. Place the coated pickle on the prepared baking sheet. Repeat with the remaining pickles. Spray the breaded pickles generously with non-stick canola oil spray.
- Bake the Pickles
- Place the baking sheet in the preheated oven. Bake for 25-30 minutes, rotating the pickles halfway through and spraying again with non-stick canola oil spray. Ensure the pickles are crispy and golden brown before removing them from the oven.
- Serve
- Serve the baked pickle fries immediately out of the oven with the homemade dill buttermilk ranch on the side.
Notes
- For extra crispy fries, ensure pickles are thoroughly patted dry before breading.
- Leftover ranch dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have buttermilk, you can substitute with an equal amount of milk mixed with 1 tablespoon of lemon juice or white vinegar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5-6 pickle spears
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 50