Crispy Dill Pickle Fritters
Deliciously crispy and tangy fritters made with dill pickles, cornmeal, and simple batter, perfect for any casual gathering or brunch.
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.
Notes
For 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). Keep batter slightly lumpy; overmixing makes fritters tough. Maintain oil temperature between 325–350°F.