Crispy Dill Pickle Fritters – Better Than Takeout
Crispy Dill Pickle Fritters – Better Than Takeout! After making these many times, I’ve perfected the crispy exterior and tangy interior. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No Bake Orange Creamsicle Truffles Recipe and Chilled Mediterranean Tomato and Roasted Pepper Soup.
Why This Crispy Dill Pickle Fritters – Better Than Takeout Is Pure Comfort
- Crispy exterior with a tender inside
- Tangy dill pickle flavor in every bite
- Easy to make and ready in 30 minutes
- Perfect for game night or as a dinner side
What You'll Need for Crispy Dill Pickle Fritters – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Dill pickles
- All-purpose flour
- Cornstarch
- Baking powder
- Eggs
- Buttermilk
- Salt
- Black pepper
- Garlic powder
- Dried dill
- Onion powder
- Optional: Ranch dressing
- Optional: Hot sauce
- Optional: Chopped fresh dill
📝 Ingredient Notes
- Dill pickles: Use larger dill pickles for bigger fritters.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect fritters. → See on Amazon
- Deep fry thermometer — Ensures safe and even frying. → See on Amazon
How to Make Crispy Dill Pickle Fritters – Better Than Takeout
- Prepare pickles: Slice pickles into 1/4-inch rounds and pat dry with a paper towel.
- Make batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, dried dill, and onion powder. Add eggs and buttermilk, mix until smooth.
- Coat pickles: Coat pickle slices in batter, letting excess drip off. Fry in 350°F oil until golden brown and crispy, about 2-3 minutes per side.
- Drain and serve: Transfer fritters to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
Cook's Tips for Perfect Crispy Dill Pickle Fritters – Better Than Takeout
- Common mistake and fix: Don't overcrowd the pan when frying. Cook fritters in batches to maintain oil temperature.
- Expert tip: For extra crispy fritters, dust pickles lightly with cornstarch before coating in batter.
- Time-saving tip: Prepare pickles and make batter ahead of time. Fry just before serving.
- Nutrition tip: For a lighter version, bake fritters at 425°F for 15-20 minutes, flipping halfway.
Storing & Reheating Crispy Dill Pickle Fritters – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare pickles and make batter ahead of time. Fry just before serving.
Freezing Crispy Dill Pickle Fritters – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
- Best substitution: Substitute buttermilk with equal parts milk and lemon juice.
- Make-ahead: See 'Make Ahead' in storage section.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If fritters are soggy, try increasing the cornstarch in the batter or dusting pickles with cornstarch before coating.
Want to level up this recipe?
High-quality dill pickles — Start with the best pickles for the best fritters. → Check price on Amazon
Crispy Dill Pickle Fritters – Better Than Takeout
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Cornstarch
- Baking powder
- Eggs
- Buttermilk
Seasonings
- Salt
- Black pepper
- Garlic powder
- Dried dill
- Onion powder
Optional Toppings
- Ranch dressing
- Hot sauce
- Chopped fresh dill
Instructions
- Prepare pickles: Slice pickles into 1/4-inch rounds and pat dry with a paper towel.
- Make batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, dried dill, and onion powder. Add eggs and buttermilk, mix until smooth.
- Coat pickles: Coat pickle slices in batter, letting excess drip off. Fry in 350°F oil until golden brown and crispy, about 2-3 minutes per side.
- Drain and serve: Transfer fritters to a paper towel-lined plate to drain. Serve hot with your favorite dipping sauce.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the batter.
- Best substitution: Substitute buttermilk with equal parts milk and lemon juice.
- Make-ahead: See 'Make Ahead' in storage section.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If fritters are soggy, try increasing the cornstarch in the batter or dusting pickles with cornstarch before coating.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds.
- Make ahead: Prepare pickles and make batter ahead of time. Fry just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 12g
- Carbs: 35g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Fritters – Better Than Takeout FAQs
Prepare pickles and make batter ahead of time. Fry just before serving.
Try increasing the cornstarch in the batter or dusting pickles with cornstarch before coating.
Yes, bake at 425°F for 15-20 minutes, flipping halfway.
Ranch dressing, hot sauce, or aioli are all great choices.
Yes, but dill pickles provide the best flavor for this dish.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Fritters – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
