The Dill Fries You Didn’t Know You Needed
Welcome back to 10 Days of Vegan Stampede, an annual feature whereby I veganize some of the crazy midway foods at the Calgary Stampede. If you’re new here and curious about the origins of the feature, check out the FAQ in Day 1 HERE.
Day 2: Spicy Dill Pickle Fries
I’m going to kick off today’s post by asking the question:
“Would you brine your fries in pickle juice?”
Brining, pickling, ferments – all of it is super popular right now. So you’d probably say yes. And to that I say, “Great, because these fries are delicious.”
It’s entirely possible that the fries that inspired Spicy Dill Pickle Fries are already vegan friendly; based on the description they certainly sound like it. Fries are brined, deep fried, and then tossed in a bold blend of spices. 
My own process for Spicy Dill Pickle Fries is incredibly simple – a jar with about a cup of pickle juice, 1 russet potato sliced into fries. An overnight soak, a blanching fry, and a final crisping before tossing them in a chipotle dill seasoning, topped with a sprinkle of fresh dill. My recipe makes one sharable serving, easily split between two as a side dish, but manageable for one extra hungry person.
The heat level on these Spicy Dill Pickle Fries is controlled via the chipotle powder, so if you want it spicier, add more chipotle or a little cayenne. You could brine your potato in ZESTY pickle juice to boost the heat and flavor. Crushed dill pickle chips on top would add some additional crunch. Use smoked spices, like Maas BBQ smoked salt, pepper & garlic powder to enhance the flavor further. A little lemon zest or lemon pepper would brighten things a bit too.
But enough about the process – I’m sure you’re dying to know how they taste. Spicy Dill Pickle Fries are DELICIOUS. The brine gives them a slight salty-tang even before you add the delicious spice mix. My roommates loved them – and sometimes they can be hard to please.
If you like savoury, spicy, tangy foods – especially if you love dill pickle, these fries will hit the spot. Eat them alone, or as a side to another wild midway re-creation.
Like this recipe? Share it? Made this recipe? Rate it! Post your comments below, and use the hashtag #10DaysofVeganStampede on social media platforms so I can see your stuff. Meet me back here tomorrow for the next installment of 10 Days of Vegan Stampede!
Spicy Dill Pickle Fries
The Dill Fries You Didn't Know You Needed
Ingredients
- 1 cup pickle brine
- 1 russet potato, cut into ¼ inch sticks
- 2 tbsp dill pickle seasoning (I used Bulk Barn's dill pickle popcorn seasoning; check labels to make sure what you're using is vegan friendly.)
- ¼ tsp chipotle powder
- 1 tsp smoked paprika
- 1 tbsp garlic powder
- oil for frying
- fresh dill for garnish
Instructions
-
in a jar, combine potato sticks with pickle brine, making sure the potatoes are completely covered with liquid. Refrigerate for 4 hours or overnight.
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Remove potato sticks from brine, and pat dry with paper towel.
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Fry in 300℉ oil for 7-10 minutes, until potatoes are soft and cooked through.
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Remove fries from oil and let rest on draining rack or paper towel for 30 minutes.
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In a small bowl, combine dill pickle seasoning, chipotle powder, smoked paprika and garlic powder, and stir well to combine. Set aside.
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Heat oil to 375℉, and fry for 4-5 more minutes, or until golden brown.
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Transfer fries from a fryer to a large bowl. Shake a few tsp of seasoning on top, and toss to coat. Taste, and then repeat as necessary until they are seasoned to your liking.
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Sprinkle fresh chopped dill on top and serve.
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