Crispy Dill Pickle Fritters – Better Than Takeout
Crispy Dill Pickle Fritters – Better Than Takeout. After making these many times, I discovered the trick to perfectly crispy fritters every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Chilled Roasted Tomato Basil Soup with Coconut Cream and Easy Lemon Curd Chia Pudding for a Refreshing Breakfast.
Why This Crispy Dill Pickle Fritters – Better Than Takeout Is Pure Comfort
- Crispy golden exterior with a tender inside
- Tangy dill flavor in every bite
- Easy to make and ready in 20 minutes
- Perfect for game day, parties, or a quick snack
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
- Eggs
- Milk
- Baking powder
- Salt
- Black pepper
- Dried dill
- Garlic powder
- Onion powder
- Paprika
- Hot sauce (optional)
- Optional: Lemon wedges
- Optional: Ranch dressing
- Optional: Hot sauce
đź“ť Ingredient Notes
- Dill pickles: Use whole pickles, not spears or chips.
- Cornstarch: This helps create a crispy exterior.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect frying. → See on Amazon
- Deep fry thermometer — Ensures safe and even cooking. → See on Amazon
How to Make Crispy Dill Pickle Fritters – Better Than Takeout
- Prepare the pickles: Slice pickles into 1/4-inch rounds. Pat dry with a paper towel.
- Make the batter: Whisk together flour, cornstarch, baking powder, salt, black pepper, dried dill, garlic powder, onion powder, and paprika. In another bowl, whisk eggs and milk. Combine wet and dry ingredients.
- Coat the pickles: Dip pickle slices into the batter, coating both sides. Let excess drip off.
- Fry the fritters: Heat oil in a cast iron skillet to 350°F. Fry battered pickles in batches until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
Cook's Tips for Perfect Crispy Dill Pickle Fritters – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet. Fry in batches to maintain oil temperature.
- Tip: For extra heat, add a dash of hot sauce to the batter.
- Tip: Serve immediately for the best texture.
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: Batter can be made ahead and pickles coated, then fried 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 30-45 seconds.
Recipe Notes
- Chef tip: Use a deep fry thermometer to ensure safe and even cooking.
- Best substitution: Substitute buttermilk for milk for extra tang.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If fritters are soggy, try patting pickles dry again and increasing oil temperature.
Want to level up this recipe?
High-quality cast iron skillet — Even heat and great for frying. Pays for itself vs takeout. → Check price on Amazon
Crispy Dill Pickle Fritters – Better Than Takeout
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Cornstarch
- Eggs
- Milk
- Baking powder
- Salt
- Black pepper
Seasonings
- Dried dill
- Garlic powder
- Onion powder
- Paprika
- Hot sauce (optional)
Optional Toppings
- Lemon wedges
- Ranch dressing
- Hot sauce
Instructions
- Prepare the pickles: Slice pickles into 1/4-inch rounds. Pat dry with a paper towel.
- Make the batter: Whisk together flour, cornstarch, baking powder, salt, black pepper, dried dill, garlic powder, onion powder, and paprika. In another bowl, whisk eggs and milk. Combine wet and dry ingredients.
- Coat the pickles: Dip pickle slices into the batter, coating both sides. Let excess drip off.
- Fry the fritters: Heat oil in a cast iron skillet to 350°F. Fry battered pickles in batches until golden brown and crispy, about 2-3 minutes per side. Drain on a paper towel-lined plate.
Notes
- Chef tip: Use a deep fry thermometer to ensure safe and even cooking.
- Best substitution: Substitute buttermilk for milk for extra tang.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If fritters are soggy, try patting pickles dry again and increasing oil temperature.
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 30-45 seconds.
- Make ahead: Batter can be made ahead and pickles coated, then fried just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 6g
- Fat: 12g
- Carbs: 28g
- Fiber: 2g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 50mg
- 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
Yes, see storage notes for make-ahead tips.
Ensure pickles are dry and oil temperature is high enough.
Yes, air fry at 375°F for 8-10 minutes, flipping halfway.
Buttermilk adds extra tang and can be substituted 1:1.
No, this recipe contains flour and cornstarch. For a low-carb version, try using pork rinds instead of flour.
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!
