Introduction
Oh my goodness, get ready for a snack that’s going to transport you straight to sunny days and delicious Southern comfort! If you love the tangy, crunchy goodness of fried pickles but want something a little bit different, a little bit… easier? Then these Fried Pickle Fritters are about to become your absolute obsession. Imagine a crispy, golden bite packed with chunks of savory dill pickle and sweet onion. They’re like a warm, happy hug for your taste buds. Trust me, these disappear faster than you can say “pickle power!”
This recipe is wonderfully straightforward, making it perfect for a last-minute get-together, a fun weekend project, or just because you’re craving something spectacularly delicious. No fancy equipment needed, just simple ingredients coming together to create magic.
Why You’ll Love This Recipe
- Fast: From mixing bowl to plate in under 30 minutes! Perfect for those sudden snack attacks.
- Easy: No deep fryer required, just a pan and a little oil. The batter comes together in a flash.
- Giftable: Okay, maybe not raw batter, but a batch of warm fritters is a welcome sight at any potluck or party.
- Crowd-Pleasing: Who doesn’t love crispy, savory bites? Even folks who think they don’t like fried pickles often fall in love with these!
Ingredients
Here’s what you’ll need to whip up a batch of these delightful fritters. Simple pantry staples for maximum deliciousness!
- 1 1/2 cups self-rising cornmeal: This is key for that classic Southern texture and lift. It’s got leavening and salt already mixed in!
- 1/2 cup all-purpose flour: Helps bind everything together beautifully.
- 1 teaspoon salt: Just a little extra seasoning to make everything pop.
- 1/2 teaspoon black pepper: Adds a touch of warmth and spice.
- 1 teaspoon garlic powder: Because garlic makes everything better, right? It adds a lovely savory depth.
- 1/2 sweet onion (finely diced): Provides a wonderful sweetness that balances the tangy pickles. Make sure it’s diced really fine so it cooks through.
- 4 cups coarsely chopped dill pickles (about 8 pickle halves): The star of the show! Use good quality dill pickles, and make sure you chop them into nice, bite-sized pieces.
- 1 large egg: Our main binder, helping everything stick together in fritter form.
- 1/2 cup buttermilk: Adds tenderness and that signature tangy flavor. If you don’t have it, see the substitutions section!
- 1/3 cup vegetable oil (for frying): Or any neutral oil with a medium-high smoke point like canola oil. Just enough to get a nice shallow fry.
How to Make It
Let’s get cooking! It’s super simple, promise.
First, grab a medium-sized mixing bowl. Add your dry ingredients: the self-rising cornmeal, all-purpose flour, salt, black pepper, and garlic powder. Give them a little whisk or stir to combine everything evenly.
Next, finely dice that sweet onion and coarsely chop your dill pickles. Make sure your pickles are drained well! You don’t want extra moisture making your batter watery. Add the diced onion and chopped pickles right into the bowl with your dry ingredients. Give it a stir to coat the pickles and onion with the flour mixture. This helps them distribute nicely in the batter.
In a separate small bowl or just make a well in the center of your dry ingredients, lightly whisk the large egg and then stir in the buttermilk until combined. Pour this wet mixture into the bowl with the dry ingredients and pickle/onion mixture.
Now, using a spoon or rubber spatula, gently mix everything together. Mix just until the dry ingredients are moistened and everything is combined. Don’t overmix! A few lumps are totally fine.
Heat the vegetable oil in a large skillet over medium heat. You want the oil hot enough to fry and crisp the fritters, but not so hot that it burns them before the inside is cooked. You can test the oil by dropping a tiny bit of batter in – it should sizzle gently.
Once the oil is ready, carefully drop spoonfuls of the batter into the hot oil. I like to use a tablespoon or a small cookie scoop to make uniform fritters. Don’t overcrowd the pan – leave space between them so they can fry properly and you can flip them easily. Work in batches if necessary.
Let the fritters cook for about 2-3 minutes per side, until they are golden brown and crispy on the outside and cooked through. Use a slotted spoon to carefully flip them over.
Once they’re beautifully golden, remove the fritters from the oil and place them on a plate lined with paper towels to drain off any excess oil. This step is crucial for keeping them crispy!
Serve your glorious Fried Pickle Fritters warm! They are absolutely the best fresh out of the pan.
Substitutions & Additions
Want to get creative? Here are a few ideas:
- No Buttermilk? No problem! You can make a quick substitute by pouring 1/2 cup of milk and stirring in 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled, then use as directed.
- Pickle Power! While dill is classic, you could experiment with other types of pickles if you’re feeling adventurous, though the texture and flavor might change. Make sure they are the crunchy kind!
- Kick it Up a Notch: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a spicy kick.
- Cheesy Goodness: Fold in 1/4 cup of shredded cheddar or Monterey Jack cheese to the batter along with the pickles and onion.
- Different Onion: If you don’t have sweet onion, yellow onion will work too, but sweet onion provides the best contrast to the tangy pickle.
Tips for Success
- Drain Those Pickles! This is super important. Too much pickle juice will make your batter too wet and the fritters won’t crisp up properly. You can even pat the chopped pickles dry with paper towels.
- Finely Dice the Onion: Larger pieces of onion might not cook through evenly in the short frying time.
- Don’t Overmix: Just like with muffins or pancakes, overmixing can lead to tough fritters. Mix until just combined.
- Oil Temperature is Key: If the oil isn’t hot enough, the fritters will absorb too much oil and be greasy. If it’s too hot, they’ll burn on the outside before cooking inside. Medium heat is usually just right – test with a tiny drop of batter first.
- Don’t Crowd the Pan: Give the fritters room to fry. Frying in batches ensures the oil temperature stays consistent and the fritters get nice and crispy.
- Drain Properly: Resting on paper towels after frying is crucial for removing excess grease and keeping that crunch.
How to Store It
These fritters are definitely best enjoyed immediately! However, if you have leftovers, you can store them in an airtight container in the refrigerator for 2-3 days.
To reheat and bring back some of that lovely crispiness, I recommend popping them in a toaster oven or a regular oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crispy again. Microwaving will make them soft, but it works in a pinch if you don’t mind the texture change.
FAQs
Q: Can I make the batter ahead of time?
A: I don’t recommend making the batter too far in advance. The leavening in the self-rising cornmeal starts working once wet ingredients are added, and the pickles will release moisture. It’s best to mix the batter right before you’re ready to fry for the best texture.
Q: What are good dipping sauces for these?
A: Oh, so many options! Classic ranch dressing is a perfect pairing. A spicy mayo (mayo mixed with sriracha or hot sauce), a creamy dill dip, or even just plain ketchup are all delicious choices!
Q: Why aren’t my fritters crispy?
A: This is usually due to the oil not being hot enough, overcrowding the pan, or not draining them on paper towels after frying. Make sure your oil is heated properly, fry in batches, and always drain!
Easy Crispy Fried Pickle Fritters
Equipment
- Medium-sized mixing bowl
- Small bowl (optional, for wet ingredients)
- Whisk
- Spoon (or rubber spatula)
- Large skillet
- Slotted spoon
- Plate
- paper towels
- Tablespoon (or small cookie scoop)
Ingredients
Fritter Batter
- 1.5 cup self-rising cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 sweet onion finely diced
- 4 cup dill pickles coarsely chopped, about 8 pickle halves, well-drained
- 1 large egg
- 0.5 cup buttermilk
- 0.333 cup vegetable oil for frying, or other neutral oil with medium-high smoke point
Instructions
- Grab a medium-sized mixing bowl. Add your dry ingredients: the self-rising cornmeal, all-purpose flour, salt, black pepper, and garlic powder. Give them a little whisk or stir to combine everything evenly.
- Finely dice the sweet onion and coarsely chop your dill pickles. Make sure your pickles are drained well! Add the diced onion and chopped pickles right into the bowl with your dry ingredients. Give it a stir to coat the pickles and onion with the flour mixture.
- In a separate small bowl or just make a well in the center of your dry ingredients, lightly whisk the large egg and then stir in the buttermilk until combined. Pour this wet mixture into the bowl with the dry ingredients and pickle/onion mixture.
- Using a spoon or rubber spatula, gently mix everything together until the dry ingredients are moistened and everything is combined. Do not overmix; a few lumps are fine.
- Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough to fry and crisp the fritters but not so hot that it burns them.
- Once the oil is ready (test by dropping a tiny bit of batter – it should sizzle gently), carefully drop spoonfuls of the batter into the hot oil using a tablespoon or small cookie scoop. Do not overcrowd the pan; work in batches if necessary.
- Let the fritters cook for about 2-3 minutes per side, until they are golden brown and crispy on the outside and cooked through. Use a slotted spoon to carefully flip them over.
- Once golden, remove the fritters from the oil and place them on a plate lined with paper towels to drain off any excess oil.
- Serve your Fried Pickle Fritters warm. They are best fresh out of the pan.
Notes
- No Buttermilk? Mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice; let sit 5-10 minutes until slightly curdled.
- Experiment with other crunchy pickle types.
- Add a pinch of cayenne pepper or hot sauce for spice.
- Fold in 1/4 cup shredded cheddar or Monterey Jack cheese.
- Yellow onion can substitute sweet onion, but sweet is preferred. Tips for Success:
- Drain pickles very well (pat dry with paper towels if needed).
- Dice onion finely so it cooks through.
- Do not overmix the batter.
- Oil temperature is key: medium heat is usually right; test with a drop of batter.
- Don't overcrowd the pan; fry in batches.
- Drain on paper towels after frying to remove excess grease. How to Store It:
- Best enjoyed immediately.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes to restore crispiness. Microwaving will make them soft.