Fried Pickle Fritters

Fried pickle fritters take a fun viral TikTok snack and kick it up a notch with a flavorful seasoned self-rising cornmeal batter, sweet onion, and plenty of tangy dill pickles. You’ll get delightfully crispy, zesty bites that cook up in about 35 minutes. These snacks are perfect served steaming hot alongside ranch, remoulade, or just on their own. This recipe makes around a dozen fritters using simple ingredients you probably already have, and I’ve even included an easy way to make your own self-rising cornmeal if you don’t have it on hand.

If you’ve been scrolling through TikTok lately, you’ve likely run into the fried pickle craze. These fried pickle fritters take that idea and give it a thoughtful, tasty twist: a seasoned self-rising cornmeal batter filled with sweet onion and lots of crisp dill pickles. The end result is small, crunchy, tangy bites that taste indulgent but are surprisingly easy to whip up at home.

You can expect about 12 fritters from this recipe, and it takes roughly 35 minutes from start to finish. They get pan-fried until golden and crunchy, then served best warm, dipped in ranch, remoulade, or simply alone if you prefer. The ingredient list relies on pantry staples, and if you don’t happen to have self-rising cornmeal, no worries—I’ve included a quick homemade version so you can get cooking without any guesswork.

What Makes Them Great

• Quick and easy: you’ll go from prep to plate in about 35 minutes, perfect for busy weeknights or last-minute snacks.
• Crunchy and tangy: the seasoned cornmeal batter combined with dill pickles delivers a satisfying crunch and bright pickle flavor. If you love this flavor combo, try crispy sourdough fried pickles for another craveable take.
• Ingredient-friendly: uses common pantry staples, with simple swaps like making your own self-rising cornmeal or picking your favorite dill pickles.
• Great for sharing: these fritters make a fantastic appetizer or snack for parties and pair wonderfully with ranch or tangy remoulade dips. They also go well with a crisp no-mayo vinegar coleslaw.

Ingredients and Notes

• 1 1/2 cups self-rising cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 sweet onion (finely diced)
• 4 cups coarsely chopped dill pickles (about 8 pickle halves)
• 1 large egg
• 1/2 cup buttermilk
• 1/3 cup vegetable oil (for frying)

Prepare the Batter and Fry

1. For each 1 cup self-rising cornmeal: place 1 cup finely ground plain cornmeal in a bowl, remove 1 tablespoon back to the bag, add 1 tablespoon baking powder and 1/2 teaspoon salt, and mix until combined.
2. Pat dill pickles dry, coarsely chop them, and finely dice the sweet onion.
3. In a large bowl, mix the all-purpose flour, self-rising cornmeal, salt, black pepper, and garlic powder; toss in the chopped pickles and diced onion to coat.
4. In a small bowl, beat the egg into the buttermilk, pour over the pickle-cornmeal mixture, and stir gently until just combined (do not overmix).
5. Heat vegetable oil in a large skillet over medium heat until it reaches about 350°F (or test by dropping a small pinch of batter— it should bubble and rise without burning).
6. Drop heaping tablespoons of batter into the hot oil, frying without crowding the pan; cook 4 to 5 minutes until the bottoms are set.
7. Flip each fritter, press gently with a spatula to flatten slightly, and cook another 4 to 5 minutes until crispy and golden brown.

8. Work in batches, adding more oil as needed, and drain cooked fritters on paper towels.

   

Tips for Extra-Crispy Fritters

• Choose firm, crunchy dill pickles and make sure to drain away any extra brine. Claussen pickles or something similar work best. Pat them dry before chopping so your batter doesn’t get soggy.
• Chop pickles coarsely and dice the sweet onion finely. This helps the fritters hold together while distributing flavor evenly.
• Keep your oil heated to roughly 350°F for frying. If you don’t have a thermometer, test by dropping a small pinch of batter into the oil—it should bubble and rise without burning quickly. For more on managing oil temperature and batter crispness, see the crispy battered cod and onion rings platter.
• Drop the batter by heaping tablespoons and cook in batches without crowding the pan. Crowding cools the oil and makes fritters greasy instead of crispy.
• When you flip the fritters, press them down gently with a spatula to help them brown evenly and crisp up fast. You can see this technique in our crispy cabbage and onion fritters, which build lacy, crunchy edges.
• No self-rising cornmeal? No sweat! Make your own by adding baking powder and salt to plain cornmeal (directions above), or just swap in 2 cups of cornmeal mix for the cornmeal and flour combo.
• If you’re swapping buttermilk for regular milk, start with less milk and add just enough to bring the batter together since milk is thinner than buttermilk.

Variations and Substitutions

Walking into the baking aisle, you’ll see a range of cornmeal options: plain, self-rising, and cornmeal mix. They might look similar, but they’re actually a bit different and can’t always be swapped straight across in recipes. Let’s break them down quickly.

First up is plain cornmeal—simple ground dried corn with nothing added.

Next, self-rising cornmeal is the jazzier cousin. It has baking powder and salt added in, so it gives your batter some extra lift and flavor without any extra effort.

Finally, cornmeal mix is the ultimate convenience. It has baking powder, salt, and even flour mixed in. It’s perfect if you want fewer steps but slightly different texture and performance.

Storing, Freezing, and Reheating

• Refrigerate: Once cooled, place your fried pickle fritters in an airtight container and keep them in the fridge for up to 3 days. To reheat, pop them in a 375°F oven for 8 to 10 minutes or use an air fryer at 350°F for 4 to 6 minutes to bring back that crispy edge.
• Freeze: Freeze these fritters for longer storage by flash-freezing them in a single layer on a baking sheet first. Then, transfer them to a freezer-safe bag or container. They’ll keep well for up to a month. When ready, reheat straight from frozen in a 375°F oven for 12 to 15 minutes, flipping halfway to crisp up nicely—see how to roast straight from frozen for extra-crispy results.
• Make-ahead: You can assemble much of this recipe in advance! Prep the dry batter mix and chop your pickles and onion a day ahead. When ready to cook, simply beat together the egg and buttermilk and stir it into the dry mix. Don’t let the batter sit too long after mixing, as the moisture from the pickles can thin it out.

Common Questions Answered

• Can I use sweet pickles instead of dill? You can, but keep in mind this recipe is designed for the tangy kick of dill pickles. Sweet pickles will make the fritters taste sweeter and less bright.
• Do I have to use self-rising cornmeal? It really helps with texture and ease. If you don’t have it, making your own by adding baking powder and salt to plain cornmeal works great (see directions above), or you can swap in 2 cups of cornmeal mix for the cornmeal and flour together.
• Can I bake these instead of frying? Yes, though frying gives you maximum crispness. To bake, spoon batter on a parchment-lined sheet, spray lightly with oil, and bake at 425°F for 12 to 15 minutes, flipping once halfway through until golden.
• Can I make these gluten-free? Absolutely! Use gluten-free all-purpose flour and confirm your cornmeal and baking powder are labeled gluten-free.
• How do I know when the oil is hot enough? The ideal temp is around 350°F. Without a thermometer, drop a little batter pinch in the oil; it should sizzle, bubble, and float up quickly, but not burn.
• Why might my fritters turn out soggy? This usually happens if the pan is overcrowded, the oil isn’t hot enough, or the pickles aren’t drained well. Make sure you fry in batches, keep oil at the right heat, and pat your pickles dry to avoid sogginess.