Pickle Fries

6469861991_16c5b09e6a_z

IMG_1133

I think maybe I can see into my future.  Well, I can see into my future if my future involves me being pregnant.

If I’m ever a pregnant Joy the Baker… oh sweet lordy… God help us all.

I’ll totally be one of those pickles and ice cream women.  I’ll also be a marshmallow and peanut butter woman.  …and maybe a pizza and taffy kind of lady.

It’s the future.  I can feel it.

I hope and pray that pregnant Joy the Baker is also still into kale and quinoa.

Thank goodness that’s all a long way away.

In the meantime… I’ll just turn pickles into fries and pretend the yogurt dipping sauce is actually vanilla bean ice cream.

IMG_1087

IMG_1079

This is what a typical pickle shoot looks like.  Totally normal.  Nothing to see here.

IMG_1094

I should tell you now that this is a double battered, fried pickle situation.

First the cornichons are bathed in a beaten egg with mustard and hot sauce.

mmm hmm.

IMG_1099

A dusting of seasoned flour… then back to the egg bath!

The extra egg bath makes the panko bread crumbs stick like glue.Well… delicious glue.

IMG_1107

These darlings are ready for the fryer (and ready for a hot date with an ice cream cone).

Hot from the fryer!  These fried pickles are warm with a hint of spice.  They’re salty, crunchy, and unreasonably comforting.  It’s weird magic.

IMG_1145

I paired these pickle fries with a super simple cumin yogurt dip.  Cumin, yogurt, Dijon mustard, salt and pepper.  I dunno… why not fake your way into some health with yogurt dip for your fried indulgence.  mm hmm.  Divine.

I know we’re supposed to be eating cranberries and slice and bake sugar cookies… but I just couldn’t help myself with these fries.

If you’re feeling the spirit, you might consider this Honey Cranberry Cornmeal Quick Bread.

If you’re feeling more pickled, you might consider this amazing Potato Chip and Pickle Sandwich.

Pickle Fries

serves 2

Print this Recipe!

For the Fries:

18-24 small cornichon pickles

1 large egg

1/2 teaspoon Dijon mustard

4 dashes of hot sauce

1/2 cup flour

1/2 teaspoon red pepper flakes

pinch of salt

1 cup panko bread crumbs

pinch of salt

coarse ground black pepper

canola oil for frying

For the Dipping Sauce:

3/4 cup 2% Greek yogurt

1 teaspoon Dijon mustard

pinch of salt

fresh ground black pepper

1/4 teaspoon ground cumin (or more to taste)

a splash of water

First prepare the dipping sauce.  In a small bowl, mix together yogurt, mustard, salt, pepper, cumin and a splash of water.  Set in the fridge until ready to use.

To make the fries, you’ll need three small bowls.  In one bowl beat the egg with Dijon mustard and hot sauce.  In a second small bowl combine flour , pinch of salt, and red pepper flakes.  In a third small bowl, combine panko bread crumbs pinch of salt, and black pepper.

Heat about 1/2-inch oil in a frying pan.  Heat over medium-low flame.  Test the oil heat by tossing in a few bread crumbs to make sure they brown well.  If oil is too hot it will smoke.  You shouldn’t have this problem over a medium/medium-low flame, but if you do, just turn off the heat.

Dip pickles in the egg mixture.  Transfer to the flour mixture to lightly coat.  Transfer back to the egg mixture, then finally to the panko mixture to coat thoroughly.  Transfer coated fries to the fryer, cooking until golden brown on all sides.

Transfer fries to a paper towel to drain and cool slightly before serving with dipping sauce.  Fries are best served warm.

159 thoughts on “Pickle Fries

  1. Is that a glass of dark porter I spy in the background of the first picture? Is that one of the Joy the Brewer (c) ales? And, if it is poured into a glass, does that mean that they turned out beautifully and not like monkey butt? I have been in suspense to hear about these beers for months!
    Alas, beautiful pickle fries, I know I can never make you, because I would eat you ALL.

  2. Frickles. Your sauce looks yummy; I’ll give it a whirl! I usually eat my frickles with a horseradish aioli. Yum!

  3. These look amazing!

    And when I was pregnant I was far too sick to have ever contemplated anything remotely close to this. Saltines made me sick. So you may be safe. Enjoy them while you’re not pregnant is what I say. lol

    And the “Cumin, yogurt, Dijon mustard, salt and pepper” = that sounds perfect too!

  4. Oh.my.goodness. I SO have to try these!!!
    I have heard about fried pickles, but have never tried them. Joy, these look oh so much better!!!
    When I was pregnant, from the time they came out the beginning of January to my due date/delivery date on April 3rd, I ate one of those large Cadbury creme eggs EVERY day. I’m surprised I didn’t have gestational diabetes. It may explain why my eldest is the way she is. Haha. I’m kidding. She’s ok, no side effects, but she sure does LOVE those creme eggs! ;-)

Leave a Reply