Dill Pickle Fries

These fries are a big dill!!

Dill Pickle is having it’s moment! A popular staple for Canadians as a potato chip flavour, these days we are dill pickle-ing all the things – soda, popcorn, pizza – and now we have dill pickle fries.

There were several versions available at Stampede this year, but I didn’t see any sweet potato fries. Since I feel this is a tragic oversight, I definitely used sweet potato. If, for whatever reason, you aren’t fond of sweet potato, obviously just use normal fries, but I think you’re missing out.
The dill pickle sauce is the star of the show; perfectly tangy and very
pickle-y. This is a slightly updated version of the one I used on my dill pickle pizza during another Stampede feature, and I will probably update the other recipe soon because this version is much better. Other than these fabulous fries, this is a great sauce to toss cauliflower wings in, or drizzle onto a dill pickle pizza.


Can you believe it’s already day 7 of 10 Days of Vegan Stampede? What’s your favourite recipe so far? Let me know in the comments below. Remember, if you decide to try any of these recipes, tag me @veganinyyc and use the hashtag #10daysofveganstampede

Dill Pickle Fries

These Fries are a Big Dill!

Ingredients

  • 1 pkg sweet potato fries, prepared per package directions
  • Dill Pickle Sauce (recipe below)
  • sliced dill pickle (for garnish)
  • dried/fresh dill (for garnish)

Dill Pickle Sauce

  • ½ cup cashews, soaked
  • ½ cup pickle juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • ½ tsp garlic powder
  • ½ tsp dried dill weed
  • salt (to taste)

Instructions

For the Dill Pickle Sauce

  1. Combine all ingredients except for salt in a high speed blender, and blend, starting on the lowest setting and gradually increasing to the highest. Blend until smooth. Taste and add salt as needed. Set aside.

Assembling the Fries

  1. Place fries into serving dish. Drizzle with dill pickle sauce. Garnish with more dill and pickle slices. Serve immediately.


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