This recipe combines two crowd-pleasers: fries and pickles!
Ingredients
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1 jar (about spears) dill pickle spears, cut into fry-shaped strips
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1/2 cup all-purpose flour
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2 large eggs
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1 tablespoon pickle juice
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1 cup panko breadcrumbs
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1/2 teaspoon onion powder
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1/4 teaspoon black pepper
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Vegetable oil for frying
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Ranch dressing or desired sauce for serving
Instructions
1. Prepare the Pickles Drain the pickle spears and cut them into thin fry-shaped strips. Pat them thoroughly dry with paper towels to help the coating stick and prevent oil splatter. 2. Set Up the Breading Station Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the pickle juice. In a third bowl, combine the panko breadcrumbs, garlic powder, paprika, onion powder and black pepper. 3. Coat the Pickle Fries Dredge each pickle strip in flour, dip it into the egg mixture then press it into the seasoned breadcrumbs until fully coated. Place the breaded strips on a plate or tray. 4. Heat the Oil Pour about 2 inches of vegetable oil into a heavy pot and heat to 350°F. Use a thermometer to maintain a steady temperature for evenly fried, crispy pickles. 5. Fry Until Crispy Fry the pickle strips in small batches for 2–3 minutes, turning as needed, until golden brown and crunchy. Transfer to a wire rack or paper towel-lined plate to drain. 6. Serve With Dipping Sauce Let the pickle fries cool slightly, then serve hot with ranch dressing or spicy mayonnaise. Sprinkle with a little extra paprika for added color and flavor.