Crispy Dill Pickle Fries
Craving something crispy, salty, and a little unexpected? These Crispy Dill Pickle Fries are just the thing! Sliced from whole dill pickles and fried to golden perfection, they deliver a tangy crunch that’s completely addictive. Serve them hot with your favorite dipping sauce—perfect for game day, parties, or a fun kitchen experiment.
Just a Few Ingredients
- Whole Dill Pickles
- Egg
- Buttermilk
- Cornstarch
- Flour
- Salt & Pepper
- Cooking Oil
🥄 Flexible & Forgiving Recipe
This isn’t a recipe with exact measurements—and that’s the beauty of it! Depending on how many pickles you’re frying, or how large they are, you might need to adjust as you go. Just start small: one egg, a splash of buttermilk, a scoop of flour. If you run low, it’s easy to crack another egg or add a bit more flour. It’s a very forgiving process, and a great one to eyeball as you work.
🥒 How to Make Dill Pickle Fries
1. Coat with Cornstarch
Toss the pickle slices in cornstarch. This creates a dry surface for the batter to cling to and helps the fries get extra crispy.
2. Dip in Egg Mixture
Beat 1 egg (you can add another later if needed), then add a splash of buttermilk. Lightly season with pepper or your favorite seasoning blend, but go easy on the salt — the pickles are already salty. Dip the coated pickle slices into the egg mixture, letting the excess drip off.
3. Flour Dredge
Add flour to a plastic bag with a bit of salt and pepper. Drop in a few pickles at a time and shake to coat thoroughly. You want every fry to be covered well.
4. Fry in Small Batches
Preheat your oil to 350°–375°F. Use a deep fryer or a pot with enough oil for the pickles to float. Fry a few at a time — small batches brown more evenly. Don’t stir them around while frying. Just lower the basket (or gently drop them in) and let them sizzle until golden brown, about 2–3 minutes.
5. Drain and Serve
Drain well on paper towels and serve hot with your favorite dipping sauce. Ranch, spicy mayo, or comeback sauce all pair great with the tangy crunch of the pickles.
What’s Going in the Fryer Next?
Lately, I’ve been on a bit of a deep-frying kick — trying out all sorts of veggies just to see what works. These dill pickle fries were definitely a keeper, but today I picked up a couple of zucchinis and plan to slice, fry, and sprinkle them with a little parmesan. If they turn out half as good as I hope, I’ll be sure to share the results soon. Stay tuned — you never know what’s going in the fryer next!
Dill Pickle Fries
Ingredients
- 3 Med to large dill pickles
- â…“ cup Cornstarch
- 1 Egg
- ¾ cup Buttermilk
- 1 cup Flour
- Salt
- Pepper
- Cooking oil for frying
Instructions
- Slice dill pickles into french fry shapes, pat dry with paper towel.Roll slices in cornstarch.Beat egg, add buttermilk, combine. Add salt and pepper, keep in mind pickles are a little salty already.Dip pickles into mixture, shake off excess and drop into flour. You can add a bit of salt and pepper to the flour mixture too. (If not coated well with flour, add more for good coverage. I like to add my flour to a plastic bag, add a few fries and shake well.)Shake off excess flour and drop into hot oil. Fry until golden brown. Drain on paper towels. Serve hot with your favorite dipping sauce.
