Pichle Fries Recipe
Breaded fried dill pickle spears with a side of zesty avocado ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pichle Fries
Method
Instructions
- 1
Prepare the Pickles
Drain the dill pickle spears and pat them dry with paper towels to remove excess moisture.
- 2
- 3
Bread the Pickles
Coat each pickle spear first in flour, then dip into the egg, and finally coat with the breadcrumb mixture. Ensure they are well coated.
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Fry the Pickles
Carefully add the breaded pickle spears to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 6
Make the Avocado Ranch
In a blender, combine the avocado, ranch dressing, lime juice, and fresh dill. Blend until smooth and creamy.
- 7
Serve
Serve the hot Pichle Fries with the zesty avocado ranch on the side for dipping.
