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)
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/4 cup milk
- 1 egg (beaten)
- 1 cup panko breadcrumbs
- Cooking oil or spray
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
