Pickle Fries Recipe

Prep the pickles

Drain the dill pickles in a colander and pat them dry with paper towels. If they are very wet or extra-briny, briefly rinse under cold water and pat dry. Slice each pickle lengthwise into 4–6 wedges (depending on pickle size) so you have fries roughly 1/2" thick.

Set up breading stations

Place the flour and cornstarch in a shallow bowl or plate and whisk together with 1/4 teaspoon of the salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. In a second bowl, whisk the eggs with the milk until smooth. Place the breadcrumbs in a third shallow bowl; stir in the grated Parmesan (if using), the remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon paprika, and a pinch of salt and pepper.

Dry and flour the pickles

Working in batches of 6–8 pickle wedges, pat each wedge dry again. Dredge first in the flour-cornstarch mixture, shaking off excess so a thin, even coating remains. This dry coating helps the egg adhere.

Egg wash and breadcrumb

Dip the floured wedges into the egg-milk mixture, allowing any excess to drip back into the bowl. Then press each wedge firmly into the breadcrumb mixture to form an even crust. For an extra-crisp double coating, return the breaded wedge to the egg wash and then again to the breadcrumbs. Place finished wedges on a wire rack set over a baking sheet.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups for most pots). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and brown slowly.

Fry the pickle fries

Working in small batches so the oil temperature stays consistent, gently lower 6–8 breaded pickle wedges into the hot oil. Fry for 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer the fries to a paper towel-lined plate or a wire rack to drain. Repeat with the remaining wedges. Maintain oil at about 325–350°F; if oil gets too hot, lower the heat.

Season and rest

While still hot, sprinkle the fries lightly with finishing or flaky sea salt to taste. Let drained pickle fries rest about 1–2 minutes to crisp further before serving.

Mix the sauce

In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, hot sauce, Dijon mustard, honey, lemon juice, black pepper, and salt until smooth. Taste and adjust seasoning — add more hot sauce for heat or a bit more honey for sweetness. Chill until ready to serve.

Serve the sauce alongside the hot pickle fries for dipping.