Pickle Fries Recipe

Prep pickles

Drain the dill pickles well and pat dry with paper towels. Slice each pickle lengthwise into quarters to make spears, then slice each spear thinly (about 1/4" thick) to form fry-shaped sticks. Transfer to a bowl and blot again to remove excess brine.

Set up dredging stations

Place the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper into a shallow bowl and whisk to combine. In a second shallow bowl, whisk the egg with milk until smooth. In a third bowl, place the panko breadcrumbs and season with the remaining 1/4 tsp kosher salt and 1/4 tsp black pepper; toss to combine. Keep the sparkling water chilled in the fridge until just before using.

Make batter

Add the cold sparkling water to the flour mixture and whisk until just combined — it should be a slightly thick but pourable batter. Fold in the egg mixture until smooth. Let the batter rest for 5 minutes in the refrigerator to stay cold (this helps batter cling).

Coat pickles

Working in small batches to avoid soggy fries, dredge each pickle strip first in the plain flour mix (shake off excess), then dip into the batter to fully coat, then press into the panko to create an even crumb coating. Place coated pickles on a wire rack while heating the oil.

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1.5 inches (or use a deep-fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise immediately.

Fry

Fry the coated pickle fries in batches (do not overcrowd) for 2 to 3 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer fries to a paper towel-lined tray to drain. Keep cooked fries warm in a single layer in a low oven (200°F / 95°C) while finishing remaining batches.

Finish and season

When all batches are done, lightly sprinkle with a pinch of kosher salt while still hot. Serve immediately with the garlic aioli.

Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, black pepper, and chopped dill (if using) in a small bowl. Whisk until smooth and taste; adjust salt, lemon, or garlic to preference. Chill for at least 10 minutes to let flavors meld before serving. If you prefer a thinner aioli, stir in 1–2 teaspoons of cold water.