Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy fried pickle fritters featuring a seasoned self-rising cornmeal batter with sweet onion and tangy dill pickles, perfect as a snack or appetizer.

  • Total Time: 35 minutes
  • Yield: About 12 fritters 1x

Ingredients

Scale
  • 1 1/2 cups self-rising cornmeal (or homemade: for each cup, mix 1 cup plain cornmeal minus 1 tbsp, 1 tbsp baking powder, 1/2 tsp salt)
  • 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)

Instructions

  1. If making homemade self-rising cornmeal: For each cup needed, 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 and coarsely chop them; finely dice the sweet onion.
  3. In a large bowl, mix 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, then pour over the pickle-cornmeal mixture. 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 for 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.

Notes

Choose firm, crunchy dill pickles and drain any extra brine to prevent soggy batter., Chop pickles coarsely and onion finely to help fritters hold together and distribute flavor., Keep oil heated to roughly 350°F for best frying results., Avoid overcrowding the pan to maintain oil temperature and crispiness., Press fritters down gently after flipping for even browning and crisp texture., If using regular milk instead of buttermilk, add gradually as it’s thinner., Refrigerate fritters in an airtight container for up to 3 days; reheat at 375°F oven for 8 to 10 minutes or air fryer at 350°F for 4 to 6 minutes., Freeze fritters by flash-freezing in a single layer, then store up to 1 month; reheat directly from frozen at 375°F oven for 12 to 15 minutes, flipping halfway., Baking alternative: spoon batter on parchment-lined sheet, spray with oil, bake at 425°F for 12 to 15 minutes, flipping once halfway., Gluten-free option: use gluten-free all-purpose flour and confirm cornmeal and baking powder are gluten-free.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack

Nutrition

  • Serving Size: 1 fritter
  • Calories: Approximately 150 calories per fritter
  • Fat: 7 g per serving
  • Carbohydrates: 20 g per serving
  • Protein: 3 g per serving