For the crispy pickles

• 125 ml (1/2 cup) all-purpose flour
• 2 eggs
• 250 ml (1 cup) fine breadcrumbs
• 3 large dill pickles, drained, dried, and cut into ¾-cm-thick slices
• Olive oil spray

For the poutine

• 1 recipe traditional poutine sauce
• 1 bag of wedge fries
• Brins de gouda cheese
• 2 to 3 large dill pickles, dried and sliced
• Fresh dill, to taste
• Pickle mayonnaise (see note)

Traditional Poutine Sauce

• 15 ml (1 tbsp) olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 80 ml (1/3 cup) balsamic vinegar
• 45 ml (3 tbsp) granulated sugar
• 60 ml (1/4 cup) butter
• 60 ml (1/4 cup) all-purpose flour
• 250 ml (1 cup) chicken broth
• 250 ml (1 cup) beef broth
• 30 ml (2 tbsp) tomato paste
• A pinch of cayenne pepper
• 2 cloves
• 1 bay leaf
• 5 ml (1 tsp) salt
• Black pepper to taste

Note: You can find prepared pickle mayonnaise in some grocery stores, but it’s also easy to make at home: mix 125 ml (1/2 cup) regular mayonnaise with 15 ml (1 tbsp) dill pickle brine and 5 ml (1 tsp) finely chopped fresh dill.

For the crispy pickles:

1. In a bowl, place the flour.
2. In a second bowl, crack the eggs and lightly beat them.
3. In a third bowl, place the breadcrumbs.
4. One by one, dip each pickle slice into the flour, shaking off the excess, then into the beaten egg, letting the excess drip off. Coat in the breadcrumbs, turning to ensure they are fully covered.
5. Transfer to a clean baking sheet and repeat for all the pickles.

Air fryer method: 

1. Ensure the cooking rack is in place in the air fryer basket.
2. Preheat to 185°C (370°F).
3. Just before cooking, lightly spray both sides of the breaded pickles with olive oil.
4. Place the pickles on the rack, ensuring they don’t touch. Cook for 4 minutes, then flip the pickles and cook for 4 more minutes, until golden brown. Transfer to a rack and repeat to cook all the pickles. Set aside. 

Conventional oven method:

1. Preheat the oven to 230°C (450°F). Line a baking sheet with parchment paper.
2. Lightly spray both sides of the breaded pickles with olive oil, then transfer to the prepared baking sheet.
3. Bake for 10 minutes, flip the pickles, and bake for 5 more minutes, or until golden brown. Remove from the oven and set aside.

For the traditional Poutine Sauce

1. In a skillet set over medium heat, warm the olive oil, then add the shallot and garlic and sauté for 3 minutes.
2. Add the balsamic vinegar and sugar, bring to a boil, and simmer until the mixture thickens but doesn’t completely dry out, about 5 minutes.
3. In a saucepan, melt the butter over medium-high heat.
4. Add the flour, whisking constantly. Reduce to medium heat and continue cooking, whisking continuously, until the mixture browns, about 5 minutes.

For the poutine:

1. Prepare the traditional poutine sauce as directed in the recipe.
2. Cook the fries according to the manufacturer’s instructions.