Pickle Fries Recipe

Slice pickles

Drain the pickles in a colander and pat dry. Cut each whole pickle into quarters lengthwise to create spear-shaped 'fries' (or into 1/2-inch thick spears if using large pickles). Discard excess brine or reserve for sauce as desired.

Soak in buttermilk

Place the pickle spears in a bowl and pour the buttermilk over them. Add the optional hot sauce to the buttermilk if using. Cover and refrigerate for 20–30 minutes to mellow surface brine and help breading adhere.

Prepare dry mix

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir in the grated Parmesan if using. In a separate shallow bowl combine the panko breadcrumbs.

Prepare egg wash

Crack the eggs into a medium bowl, whisk until smooth. If the buttermilk soak is very thick, you can add 1 tablespoon of water to the eggs to thin slightly.

Bread the pickles (double-coat)

Working in batches to avoid crowding, remove a few pickle spears from the buttermilk, letting excess drip off. Dredge each spear first in the seasoned flour mixture, pressing lightly to coat. Dip into the beaten eggs, then press into the panko breadcrumbs to form an even crust. For an extra-crispy, double coat: return the panko-coated spear briefly to the egg, then again into the panko. Place breaded pickles on a wire rack while you finish the rest.

Heat oil

Pour oil into a heavy, deep skillet or a Dutch oven to a depth of about 1 to 1 1/2 inches (enough to partially submerge the fries). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread: it should sizzle and brown in about 45–60 seconds.

Fry in batches

Carefully lower a few breaded pickle fries into the hot oil, avoiding overcrowding. Fry for 2 to 3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet to drain. Sprinkle immediately with finishing salt and chopped parsley if using. Repeat with remaining pickles, allowing oil to return to temperature between batches.

Cool briefly

Let the fried pickles rest 1–2 minutes to crisp and to avoid burning mouths — they are hot inside.

While pickles soak or fry, mix the mayonnaise, sour cream (or yogurt), dill pickle juice, Dijon mustard, optional hot sauce or cayenne, and black pepper in a small bowl. Taste and adjust seasoning with extra pickle juice, salt, or pepper as desired. Refrigerate until ready to serve.