Pickle Fritters
I grew up with jars of dill pickles in the fridge and everything from grilled cheese to potato salad getting a dill-bright twist. These crispy, golden pickle fritters are the kind of snack that makes pantry staples feel magical — cornmeal for crunch, a simple egg-and-milk batter, and chopped dill pickles for that tangy pop. They’re fast, wallet-friendly, and exactly the fun finger food you want at a casual get-together or a weekend brunch.
Why you’ll love this dish
Pickle fritters are the happy intersection of salty, tangy, and crunchy. They’re a budget-friendly appetizer that takes minutes to assemble and only needs a hot pan and a shallow pool of oil. Because they use ready-made dill pickles, you skip long prep and still get a standout flavor that kids and adults often enjoy alike. Make them for game day, a picnic, potluck, or as a quirky side for burgers.
“I made these for a backyard cookout — they vanished in minutes. Crispy outside, bright pickle bite inside. Simple, addictive, and everyone asked for the recipe.”
Tip: If you like the idea of a lighter version, see one of my air-fryer takes on fried pickles for inspiration: air fryer fried pickles.
How this recipe comes together
Before you dive into the bowls, here’s the quick process so you know what to expect:
- Mix dry ingredients (cornmeal + flour + leavening + seasoning).
- Whisk egg and milk to form the wet base.
- Combine wet + dry into a thick batter.
- Fold in chopped dill pickles so each bite has tang.
- Heat oil to medium, drop spoonfuls, and fry until golden.
- Drain and serve hot with a dipping sauce.
This overview keeps the actual steps tidy and helps you assemble mise en place — chop pickles, measure dry ingredients, and warm the oil.
Gather these items
- Dill pickles — finely chopped (use crunchy fridge pickles, not sandwich-soggy ones)
- Cornmeal — fine or medium for texture
- All-purpose flour — for structure (sub: 1:1 gluten-free flour blend)
- Baking powder — for a light lift
- Salt and black pepper — to taste
- 1 egg — binder (substitute: flax egg for vegan; see Variations)
- Milk — whole or 2% (substitute: plant milk for dairy-free)
- Neutral oil for frying — vegetable, canola, or light olive oil
Notes on ingredients: If you want extra crunch, replace 1/4 cup flour with panko crumbs. For tangier bites, use half dill pickle juice in the wet mix (reduce salt slightly).
Step-by-step instructions
- In a mixing bowl combine 3/4 cup cornmeal, 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly blended.
- In a separate bowl beat 1 large egg, then whisk in 1/2 cup milk until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick but spoonable; add a splash more milk if it’s too stiff.
- Fold in about 3/4 to 1 cup of finely chopped dill pickles, distributing them evenly through the batter.
- Heat 1/4 to 1/2 inch of oil in a skillet over medium heat. Test readiness by dropping a tiny bit of batter — it should sizzle and float. Aim for about 325–350°F (160–175°C).
- Using a spoon, drop tablespoon-sized dollops of batter into the hot oil, spacing them so they don’t touch. Fry until the undersides are golden, about 2–3 minutes, then flip and brown the other side.
- Transfer fritters to a paper-towel-lined plate to drain. Serve hot.
Keep the oil temperature steady; too-hot oil burns the outside before the inside cooks, too cool makes greasy fritters.
Best ways to enjoy it
Pickle fritters are versatile. Serve them:
- As a crunchy appetizer with ranch, dill aioli, or a spicy sriracha-mayo.
- On a casual plate alongside fries and a burger for an extra tangy side.
- With a crisp cabbage slaw and lemon wedges for contrast.
- Piled on a sandwich for texture and pickle punch.
Pairing idea: these fritters go well with simple fried-onion flavors — think about serving them with a sweet onion slaw or alongside recipes like Amish onion fritters for a comforting snack spread.
Storage and reheating tips
- Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Place paper towel between layers to absorb moisture.
- Freezing: Flash-freeze on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven on a rack so air circulates.
- Reheating: For best crispness, reheat in a 375°F oven or an air fryer for 5–7 minutes. Microwave will soften them and make them soggy.
Food safety: Discard any leftovers left at room temperature longer than 2 hours. Always reheat to steaming hot before serving.
Pro chef tips
- Keep batter slightly lumpy — overmixing develops gluten and makes fritters tough.
- Chop pickles small so each fritter cooks evenly and isn’t watery. Pat very wet pickles dry with paper towels if needed.
- Maintain oil temperature (325–350°F). Use a thermometer and adjust heat to avoid greasy results.
- Don’t overcrowd the pan; crowding drops oil temp and causes sogginess.
- For extra crunch, rest the formed batter in the fridge for 15 minutes before frying to firm up the cornmeal.
Creative twists
- Spicy: Add 1 teaspoon cayenne or chopped pickled jalapeños to the batter.
- Cheesy: Fold in 1/4 cup grated sharp cheddar for melty pockets.
- Herby: Mix fresh chopped dill or chives into the batter for brightness.
- Gluten-free: Use a 1:1 GF flour blend and ensure baking powder is GF.
- Vegan: Substitute the egg with a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water, chilled) and use plant milk; use a little extra binder like 2 tbsp mashed potato or 2 tbsp cornstarch if needed.
Helpful answers
Q: How long does it take to make these from start to finish?
A: Active assembly is about 10–15 minutes; frying in batches adds another 10–15 minutes. Plan 25–30 minutes total.
Q: Can I use sweet pickles instead of dill?
A: You can, but sweet pickles will change the flavor profile — expect a sugary note. Dill pickles give the classic tang. If using sweet, reduce any added sugar in dips.
Q: Why are my fritters soggy?
A: Common causes: oil too cool, over-crowded pan, batter too wet, or pickles too watery. Dry the pickles, keep oil hot, and fry in small batches.
Q: Can I make these in an air fryer?
A: Yes — lightly spray the fritters and air-fry at 375°F (190°C) for 6–8 minutes, flipping halfway. For a tested air-fryer riff on fried pickles, check this guide: air-fryer spicy dill pickle chips.
Q: Are these safe for kids?
A: Yes. Adjust seasoning and spice levels for younger palates and cut to bite-size pieces. Supervise frying if kids are nearby.
Conclusion
If you want more inspiration for fried pickle-style snacks and variations, these two resources are great reads: check the classic take at Fried Pickle Fritters – Southern Bite and a quick, punchy version at Dill Pickle Fritters – The Quicker Kitchen. They offer additional textures and dipping-sauce ideas to expand on this simple fritter base.
Crispy Dill Pickle Fritters
Ingredients
Dry Ingredients
- 3/4 cup cornmeal Fine or medium for texture
- 3/4 cup all-purpose flour Sub: 1:1 gluten-free flour blend
- 1 teaspoon baking powder For a light lift
- 1/2 teaspoon salt To taste
- 1/4 teaspoon black pepper To taste
Wet Ingredients
- 1 large egg Substitute: flax egg for vegan
- 1/2 cup milk Whole or 2%; substitute: plant milk for dairy-free
Main Ingredients
- 3/4 to 1 cup finely chopped dill pickles Use crunchy fridge pickles, not sandwich-soggy ones
- 1/4 to 1/2 inch neutral oil for frying Vegetable, canola, or light olive oil
Instructions
Preparation
- In a mixing bowl combine cornmeal, all-purpose flour, baking powder, salt, and black pepper. Stir until evenly blended.
- In a separate bowl beat the egg, then whisk in milk until smooth.
- Pour the wet mixture into the dry ingredients and stir just until combined; the batter should be thick but spoonable.
- Fold in finely chopped dill pickles evenly through the batter.
Cooking
- Heat oil in a skillet over medium heat. Test readiness by dropping a tiny bit of batter; it should sizzle and float.
- Using a spoon, drop tablespoon-sized dollops of batter into the hot oil. Fry until golden, about 2–3 minutes, then flip and brown the other side.
- Transfer fritters to a paper-towel-lined plate to drain. Serve hot.
