Name: Dill Pickle Fries
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Dill pickle spears (cut into fry-sized strips); 1/2 cup all-purpose flour; 1 tsp paprika; 1/4 cup milk; 1 egg (beaten); 1 cup panko breadcrumbs; Cooking oil or spray

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I absolutely love crunchy, feel-good snacks, and these dill pickle fries hit that spot perfectly. They’re crisp on the outside, tangy and juicy on the inside—even though they’re crisped up like classic fries, the pickle flavor shines through.

Why You’ll Love This Recipe

I adore how quick and easy this recipe is—just a handful of ingredients, minimal prep, and full-on flavor. You’ll appreciate how the briny tang of pickles transforms into crispy, golden fries that feel indulgent but are surprisingly simple to make.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dill pickle spears (cut into fry‑sized strips)
All‑purpose flour
Paprika
Milk
Egg (beaten)
Panko breadcrumbs
Cooking oil or spray

directions

I drain and very thoroughly pat dry the pickle spears.
I whisk together flour and paprika in one bowl, milk and beaten egg in another, and place panko in a third.
I dredge each pickle strip in the flour mixture, shake off excess, dip it in the egg, then press into the breadcrumbs until well coated.
I arrange coated pickles in a single layer on a baking sheet and lightly spritz or drizzle with oil.
I bake at 425 °F (220 °C) for around 20 minutes or until crisp and golden, turning halfway for even browning.

Servings and timing

Servings: About 6 appetizer servings (depending on jar size).
Prep time: ~10 minutes
Cook time: ~20–25 minutes
If you’d like an air‑fried version, I’d heat the fryer to 400 °F and cook for about 8 minutes, flip, then another 3–5 minutes until golden.

Variations

Add cheese: Mix grated Parmesan into crumbs for a richer taste.
Spicy kick: Include a pinch of cayenne or smoked paprika in the breading.
Gluten‑free option: Swap regular flour and breadcrumbs for gluten‑free versions.
Oven vs air fryer vs deep‑fry: I usually bake, but air‑frying gives extra crispness and deep‑frying gives that true crunchy bite.

storage/reheating

I let leftovers cool fully, then store in an airtight container in the fridge for up to 5 days. To reheat, I pop them in a 375 °F oven or 350 °F air fryer for 7–10 minutes—crispy and fresh again.

FAQs

### Can I use bread and butter pickles for a sweet‑and‑salty twist?

Absolutely—I once tried that combo, and the sweet pickle with savory breading gave fun kettle‑corn vibes.

### How critical is it to dry the pickles?

It’s key—I always pat them thoroughly dry. Excess moisture prevents the breading from sticking properly.

### Can I prep breaded pickles ahead of time?

Yes—I bread them and chill on a tray for up to 30 minutes before baking. They hold their shape nicely in the oven.

### What sauces pair well with these fries?

I like creamy dips—ranch, dill‑yogurt sauce, or spicy mayo all enhance the flavor brilliantly.

### Are they okay for a crowd or party snack?

Definitely! I’ve made them for movie nights and casual parties—they’re always a hit and fun to eat.

Conclusion

I genuinely enjoy making these dill pickle fries—they’re fast, easy, and crave‑worthy. Whether I’m craving a snack, appetizer, or something to go with burgers, these fries never disappoint. They bring that perfect crunch with pickle zing, and I know they’ll become a favorite in my kitchen.

Dill Pickle Fries

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 appetizer servings
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Crispy and tangy dill pickle fries make for a feel-good snack or appetizer, with a golden breadcrumb coating and a juicy pickle center.

Ingredients

Dill pickle spears (cut into fry-sized strips)
½ cup all-purpose flour
1 tsp paprika
¼ cup milk
1 egg (beaten)
1 cup panko breadcrumbs
Cooking oil or spray

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Instructions

Preheat oven to 425°F (220°C).
Drain and thoroughly pat dry the pickle spears to remove excess moisture.
In one bowl, whisk together flour and paprika. In another bowl, combine milk and beaten egg. Place panko breadcrumbs in a third bowl.
Dredge each pickle strip in the flour mixture, shake off the excess, dip into the egg mixture, and then press into the breadcrumbs until fully coated.
Arrange the coated pickles in a single layer on a baking sheet and lightly spritz or drizzle with cooking oil.
Bake for 20–25 minutes, turning halfway through, until crisp and golden.

Notes

Patting the pickles dry is crucial for crispiness and breading adhesion.
Air fryer option: Cook at 400°F for 8 minutes, flip, and cook for another 3–5 minutes.
Try adding Parmesan cheese or spices to the breading for variation.
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat in oven at 375°F or air fryer at 350°F for 7–10 minutes.