Fried Pickle Fritters

Fried Pickle Fritter being dipped in ranch.

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5 from 5 votes

Prep Time 15

Cook Time 20

Total Time 35

Servings fritters

Author Stacey Little

Ingredients

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))

Instructions

In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. Add the pickles and onion and toss to coat.
In a small bowl lightly beat the egg into the buttermilk, and then add it to the pickle mixture. Stir until just combined.
Heat the oil in a large skillet over medium heat to about 350°F. Drop the pickle batter into the oil by heaping tablespoonsful. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot with ranch dressing or another dip if desired.

Video

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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