Go Back

Easy Crispy Fried Pickle Fritters

These Fried Pickle Fritters are a wonderfully straightforward and delicious snack, offering a crispy, golden bite packed with chunks of savory dill pickle and sweet onion. They're quick to make, require no deep fryer, and are perfect for a last-minute snack or gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes

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

Substitutions & Additions:
- 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.