Description
Deliciously crispy dill pickle fries baked to golden perfection, these snacks are coated with seasoned breadcrumbs and Parmesan cheese, making for a crunchy, savory treat that pairs perfectly with a tangy yogurt dill dressing.
Ingredients
Scale
Wet Ingredients
- 1/2 cup skim milk
- 2 eggs
Coating
- 1/2 cup seasoned breadcrumbs
- 1/2 cup Parmesan cheese, grated
Main Ingredient
- 24 oz dill pickle spears
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Wet Mixture: In a medium bowl, whisk together the skim milk and eggs thoroughly until blended.
- Prepare Dry Mixture: In a separate medium bowl, combine the seasoned breadcrumbs and grated Parmesan cheese; mix well to evenly distribute the cheese.
- Dry Pickles: Pat each dill pickle spear completely dry using paper towels to ensure the coating adheres properly and fries become crispy.
- Coat Pickles: Dip each pickle spear first into the egg and milk mixture, then roll it thoroughly in the breadcrumb and Parmesan mixture until fully coated.
- Arrange for Baking: Place the coated pickle spears in a single layer on the prepared baking sheet; if you have extra mixture and pickles, repeat the coating process to make a second batch.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the fries are crispy and golden brown on the outside.
- Serve: Serve warm with a side of yogurt dill dressing for an extra tangy kick.
Notes
- You can use any type of milk, from skim to whole, depending on preference.
- For dairy allergies, substitute with plant-based milk and omit the Parmesan or use a vegan cheese alternative.
- Use large, shallow bowls or pie plates for dipping to better accommodate the size of the dill pickle spears during breading.
- This recipe can also be made with dill pickle chips; however, cook times may vary.
- If you have extra breadcrumb and egg mixture, feel free to coat a second batch if you have more pickle spears.
- These dill pickle fries can be cooked in an air fryer at 400 degrees F for 8 minutes, then flipped and cooked for an additional 3-5 minutes until crisp and golden. Avoid overcrowding by cooking in small batches.
Nutrition
- Serving Size: 1 serving (about 4 fries)
- Calories: 150
- Sugar: 2g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
