Crispy Dill Pickle Fritters
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Golden crispy fritters loaded with briny dill pickles and sharp onion. Cornmeal gives crunch, a touch of cayenne spices things up. Buttermilk tenderizes batter, egg binds for a just-right texture. Fresh oil, hot at 340-355°F, renders fritters crisp but not greasy. Flip and press down for even cooking; look for bubbling edges and deep golden hues. Serve with cooling ranch or spicy aioli. Easy fix with pantry staples, takes just over half an hour from start to finish.
Prep:
16 min
Cook:
21 min
Total:
37 min
Servings:
12 servings
#southern cooking
#snacks
#fried foods
#pickles
#cornmeal
#easy recipes
Crunch. Sizzle. Fried pickles are a blast from my Texas days—battered, fried, simple, yet tricky. Not every batch nails that perfect outside crunch and tender, tangy inside. Over years, tweaked ratios, timing, flour mix. Cornmeal is non-negotiable for crunch; flour alone turns fritters gummy. Temperatures matter. Hot but controlled oil keeps crust crisp, lets heat hit the center without drying the pickle chunks. Tried various peppers; cayenne adds that subtle zing, nod to New Orleans rather than standard black pepper. Onion? Fresh bite, some sweetness, contrast to pickle acid. Buttermilk isn’t just moisture—cuts bitterness, adds tang, tenderizes. Egg holds together but don’t over beat, lumpy is good. I toss most by hand, occasionally batter looks too wet, add more cornmeal, bit by bit. Patience frying pays off. Multiplied batches held hot in oven, but fresh beats all. Dip? Ranch classic, but spicy aioli or smoked paprika mayo shines. No fancy gear, just fried joy.
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper (replacement for original pepper)
- 1 cup dill pickle slices, chopped
- ½ cup finely chopped white onion
- 1 large egg
- ¾ cup buttermilk
- Vegetable oil for frying
About the ingredients
Flour and cornmeal combo gives texture. All-purpose flour fine, but unbleached better for flavor. Yellow cornmeal adds tooth, not gritty but enough crunch. Swap in panko crumbs if you like an ultra-crisp crust though flavor shifts. Cayenne sneaks in spice without overwhelming like black pepper can sometimes. Garlic powder gives background savoriness without raw bite. Pickles—dill style, not bread-and-butter, chopped medium large, so bite still snap. Onion finely chopped releases flavor but won’t dominate. Egg binds batter, but one is enough; too many eggs toughen crust. Buttermilk keeps batter tangy and tender; if none, use plain yogurt or milk plus tablespoon vinegar as substitute. Oil choice matters—canola, peanut, or vegetable oils with high smoke points work. Avoid olive oil; low smoke point and flavor clash. Quantity of oil depends on pan size; enough for a shallow fry so fritters float and cook evenly.
Method
- Start by whisking flour, cornmeal, salt, garlic powder, black pepper, and cayenne in a large bowl. The cayenne adds a subtle kick absent from the original. Toss chopped pickles and onion with dry mix until every piece gets hugged. This step lets cornmeal coat pickles for that crisp snap and dry flavors to stick.
- In a smaller bowl, break the egg and lightly beat into buttermilk before pouring over the dry mixture. Stir gently until moistened but still lumpy. Resist over-mixing; the batter should look thick and rustic, not smooth. Gives the fritters bite.
- Heat at least 1 inch of oil in a heavy skillet over medium heat. Aim for oil in the 340-355°F range; a digital thermometer is best. Too hot fries too fast and burns edges, too low causes soggy fritters.
- Spoon heaping tablespoons of batter carefully into hot oil. Drop from just above surface to avoid sputtering. Let them settle and fry undisturbed for roughly 4 minutes; watch edges bubble and sound of a steady sizzle, not a roar.
- Flip using tongs or slotted spatula, then gently press each fritter flat. This ensures even cooking and crunch all over. Continue frying another 4-5 minutes until deep golden brown and crackling crisp.
- Do not overcrowd the pan or oil temp will drop; cook in batches. If oil thickens or browns, drain then replenish fresh oil. Lift fritters with slotted spoon, drain on paper towels to soak extra grease.
- Serve immediately while hot and crispy. Perfect with ranch, or try spicy garlic aioli for a punch. Leftovers? Warm in oven to restore crunch or re-fry briefly.
Cooking tips
Dry ingredients first. Toss pickles and onion with dry mix until evenly coated takes a minute but critical for crisp. Adding egg beaten into buttermilk keeps batter fluid but thick enough to hold on. Stir until just combined; lumps okay. Oil temperature tricky but crucial. Too hot hisses too loud, dark crust – drop a small bit of batter in oil before full fry. Batter should float and sizzle steadily. Spoon batter in gently; overcrowding cools oil fast—fritters go soggy. Fry first side until bubbling edges and nice color, about 4 minutes, then carefully flip and press down with spatula for even sear and thinner crunch. Cook second side until golden and firm. Drain well. Batching works better for consistent cooking and less oil temp fluctuation. Paper towels absorb excess grease, key for no-grease flavor. Serve hot; crisp fades fast. Watch fritter’s surface texture and sizzle sound for doneness—not exact times but feel. Resting makes soggy. Keep warm on wire rack in oven if frying large batches.
Chef's notes
- 💡 Start dry mix first. Flour, cornmeal, salt, and cayenne combined thoroughly. Toss pickles with dry mix not just to coat; cornmeal clings and pulls moisture creating crunch. Pickle juices soak slowly—not soggy right away. Adds layers to texture.
- 💡 Egg beaten into buttermilk before adding to dry mix. Keeps batter fluid but lumpy. Avoid overmixing; lumps mean structure remains. Too smooth reduces crunch and bite. Buttermilk tenderizes while egg binds; substitute yogurt thinned with lemon juice if needed.
- 💡 Oil temp critical. 340-355 degrees Fahrenheit range. Too hot burns edges fast leaving raw centers. Too low makes fritters soak oil, turn greasy and limp. Use digital thermometer or test with small batter drop. Steady sizzle—not roaring—guides cook time.
- 💡 Fry in batches; overcrowding drops oil temp instantly. Sputtering batter means oil too cold. Drop spoonfuls just above oil surface to reduce splash. Wait for bubbling edges and steady sizzle sound before flipping. Press fritters flat for even crunch all over.
- 💡 Drain fried fritters on paper towels but leave them puffed; don’t stack while hot or steam makes them soft. Serve immediately. Leftovers regain crisp in oven or quick re-fry. Avoid microwave unless covering with paper towel but expect some loss of texture.
Common questions
Can I swap cornmeal for breadcrumbs?
Yes, but crunch differs. Breadcrumbs crisp faster, less gritty bite. Adjust quantity; may need less. Flavor shifts. Use panko for airier crust though texture changes. Not exact match but works in pinch.
What if oil smokes or darkens?
Oil overheated. Drain old oil, add fresh. Smoke ruins flavor and browning texture. Use oils with high smoke points: canola, peanut, or vegetable. Avoid olive oil; burns fast, taste off. Monitor temp closely with thermometer or test drop.
Batter too wet or dry?
Add cornmeal little by little if too wet — soak excess moisture. Too dry? Add buttermilk spoon by spoon. Clumps ok, batter should cling but not run. Let rest a few mins to hydrate fully before frying to prevent falling apart.
How to store leftovers?
Cool completely first. Airtight container in fridge up to two days. Reheat in oven on wire rack to keep crisp. Avoid microwaving, makes soggy. Freeze only if pre-fried and cooled; re-fry directly from frozen for best result.
