Crispy Dill Pickle Fritters – Better Than Takeout Snack
Crispy dill pickle fritters are the best way to satisfy your snack craving. After making these many times, I’ve discovered the trick to getting that perfect crunch every time. The key is to coat the pickles in a light, crispy batter. Keep reading for my best tips on making these better-than-takeout snacks. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy S’mores Hand Pies Recipe for a Fun Dessert and Creamy Baked Lemon Butter Chicken Recipe for Dinner.
Why This Crispy Dill Pickle Fritters – Better Than Takeout Snack Is Pure Comfort
- Crispy golden exterior
- Tangy dill pickle flavor
- Easy to make and customize
- Perfect for game day or movie night
What You'll Need for Crispy Dill Pickle Fritters – Better Than Takeout Snack
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
- Eggs
- Milk
- Baking powder
- Salt
- Garlic powder
- Onion powder
- Paprika
- Dried dill
- Black pepper
- Hot sauce (optional)
- Optional: Ranch dressing
- Optional: Hot sauce
- Optional: Lemon wedges
📝 Ingredient Notes
- Dill pickles: Use whole dill pickles, not sliced or chopped.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect frying. → See on Amazon
- Deep fry thermometer — Ensures safe and consistent frying temperature. → See on Amazon
How to Make Crispy Dill Pickle Fritters – Better Than Takeout Snack
- Prepare the pickles: Slice dill pickles into 1/4-inch rounds. Pat dry with a paper towel to remove excess moisture.
- Make the batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, and paprika. In another bowl, whisk together eggs, milk, and dried dill. Combine wet and dry ingredients, then stir in hot sauce (if using).
- Coat the pickles: Dip pickle slices into the batter, coating both sides. Let excess batter drip off.
- Fry the fritters: Heat oil in a deep skillet to 375°F. Carefully place battered pickles in the hot oil, cooking in batches. Fry for 2-3 minutes on each side or until golden brown. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Dill Pickle Fritters – Better Than Takeout Snack
- Common mistake and fix: Don't overcrowd the pan when frying. Fry in batches to maintain oil temperature.
- Pro tip: For extra crispiness, refrigerate the battered pickles for 30 minutes before frying.
- Pro tip: To make these fritters ahead, fry and freeze uncoated pickles. Reheat in the oven at 400°F for 10-15 minutes.
Storing & Reheating Crispy Dill Pickle Fritters – Better Than Takeout Snack
Short-Term Storage
Store in an airtight container in the fridge. Store leftover fritters in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the batter up to 1 day ahead. Keep refrigerated.
Freezing Crispy Dill Pickle Fritters – Better Than Takeout Snack
Freeze uncoated battered pickles for up to 2 months. Reheat in the oven at 400°F for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat fritters in the oven at 350°F for 5-7 minutes. Microwave: Microwave is not recommended for reheating fritters as it can make them soggy.
Recipe Notes
- Chef tip: For a spicy kick, add some hot sauce to the batter.
- Best substitution: No milk? Use water instead. The batter will be slightly thinner but still work well.
- Make-ahead: See storage notes for freezing uncoated battered pickles.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your fritters are not crispy, try refrigerating the battered pickles for 30 minutes before frying.
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 Snack
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Cornstarch
- Eggs
- Milk
- Baking powder
- Salt
- Garlic powder
- Onion powder
- Paprika
Seasonings
- Dried dill
- Black pepper
- Hot sauce (optional)
Optional Toppings
- Ranch dressing
- Hot sauce
- Lemon wedges
Instructions
- Prepare the pickles: Slice dill pickles into 1/4-inch rounds. Pat dry with a paper towel to remove excess moisture.
- Make the batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, and paprika. In another bowl, whisk together eggs, milk, and dried dill. Combine wet and dry ingredients, then stir in hot sauce (if using).
- Coat the pickles: Dip pickle slices into the batter, coating both sides. Let excess batter drip off.
- Fry the fritters: Heat oil in a deep skillet to 375°F. Carefully place battered pickles in the hot oil, cooking in batches. Fry for 2-3 minutes on each side or until golden brown. Drain on a paper towel-lined plate.
Notes
- Chef tip: For a spicy kick, add some hot sauce to the batter.
- Best substitution: No milk? Use water instead. The batter will be slightly thinner but still work well.
- Make-ahead: See storage notes for freezing uncoated battered pickles.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your fritters are not crispy, try refrigerating the battered pickles for 30 minutes before frying.
Storage
- Fridge: Store leftover fritters in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncoated battered pickles for up to 2 months. Reheat in the oven at 400°F for 10-15 minutes.
- Oven reheat: Reheat fritters in the oven at 350°F for 5-7 minutes.
- Microwave reheat: Microwave is not recommended for reheating fritters as it can make them soggy.
- Make ahead: You can make the batter up to 1 day ahead. Keep refrigerated.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 12g
- Carbs: 22g
- Fiber: 1g
- Sugar: 1g
- 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 Snack FAQs
Yes, you can make the batter up to 1 day ahead and freeze uncoated battered pickles for up to 2 months.
Overcrowding the pan and not letting the oil heat up to the right temperature can cause soggy fritters. Make sure to fry in batches and heat the oil to 375°F.
Yes, you can! Fry at 375°F for 5-7 minutes, flipping halfway through.
Ranch dressing is a classic choice, but you can also try hot sauce, honey mustard, or aioli.
Yes, you can! The flavor will be slightly different, but they'll still be delicious.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Fritters – Better Than Takeout Snack 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!
