Crispy Dill Pickle Fritters – Better Than Takeout
Crispy Dill Pickle Fritters are the best way to satisfy your pickle craving in just 20 minutes. After making these many times, I discovered the trick to perfectly crispy fritters every time. The crispy golden exterior gives way to a soft, tangy interior that’s irresistible. Try them with my Easy Chicken Ramen Stir Fry for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Easy Overnight Oats with Kiwi and Chia Seeds Recipe.
Why This Crispy Dill Pickle Fritters – Better Than Takeout Is Pure Comfort
- Crispy golden exterior with a soft, tangy interior
- Ready in just 20 minutes
- Better than takeout and perfect for game day
- Easy to customize with your favorite seasonings
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
- Baking powder
- Dried dill
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Optional: Lemon wedges
- Optional: Tartar sauce
- Optional: Ranch dressing
📝 Ingredient Notes
- Dill pickles: Use dill pickles, not bread and butter pickles.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect crispiness → See on Amazon
- Digital thermometer — Ensures oil is at the right temperature → See on Amazon
How to Make Crispy Dill Pickle Fritters – Better Than Takeout
- Prepare the batter: Combine flour, cornstarch, baking powder, dill, garlic powder, onion powder, salt, and pepper. Whisk in eggs until smooth.
- Dice pickles: Dice pickles into small pieces. You should have about 2 cups.
- Coat pickles: Toss pickles in the batter until fully coated.
- Fry fritters: Heat oil to 375°F (190°C) in a deep fryer or a large, deep skillet. Fry fritters in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Cook's Tips for Perfect Crispy Dill Pickle Fritters – Better Than Takeout
- Common mistake and fix: Don't overcrowd the pan. Fry fritters in batches to maintain oil temperature and prevent soggy fritters.
- Pro tip: For extra crispiness, refrigerate the battered fritters for 30 minutes before frying.
- Pro tip: To make these ahead, fry the fritters, let them cool, then reheat in a 350°F (175°C) oven for 5-7 minutes.
Storing & Reheating Crispy Dill Pickle Fritters – Better Than Takeout
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: The batter can be made up to 1 day ahead and stored in the fridge.
Freezing Crispy Dill Pickle Fritters – Better Than Takeout
Freeze cooked fritters for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat fritters in a 350°F (175°C) oven for 5-7 minutes. Microwave: Do not reheat in the microwave; it will make them soggy.
Recipe Notes
- Chef tip: For a spicy version, add 1/4 teaspoon cayenne pepper to the batter.
- Best substitution: Substitute buttermilk for the eggs for extra tanginess.
- Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your fritters are not crispy, try increasing the oil temperature or frying them for a longer period of time.
Want to level up this recipe?
Deep fryer — Saves counter space and maintains consistent oil temperature → Check price on Amazon
Crispy Dill Pickle Fritters – Better Than Takeout
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Cornstarch
- Eggs
- Baking powder
Seasonings
- Dried dill
- Garlic powder
- Onion powder
- Salt
- Black pepper
Optional Toppings
- Lemon wedges
- Tartar sauce
- Ranch dressing
Instructions
- Prepare the batter: Combine flour, cornstarch, baking powder, dill, garlic powder, onion powder, salt, and pepper. Whisk in eggs until smooth.
- Dice pickles: Dice pickles into small pieces. You should have about 2 cups.
- Coat pickles: Toss pickles in the batter until fully coated.
- Fry fritters: Heat oil to 375°F (190°C) in a deep fryer or a large, deep skillet. Fry fritters in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Notes
- Chef tip: For a spicy version, add 1/4 teaspoon cayenne pepper to the batter.
- Best substitution: Substitute buttermilk for the eggs for extra tanginess.
- Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your fritters are not crispy, try increasing the oil temperature or frying them for a longer period of time.
Storage
- Fridge: Store leftover fritters in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fritters for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Oven reheat: Reheat fritters in a 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Do not reheat in the microwave; it will make them soggy.
- Make ahead: The batter can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 240
- Protein: 6g
- Fat: 16g
- Carbs: 22g
- Fiber: 1g
- Sugar: 1g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Fritters – Better Than Takeout FAQs
Yes, you can make the batter up to 1 day ahead. However, it's best to fry the fritters fresh for the best texture.
Overcrowding the pan and not maintaining the oil temperature can cause soggy fritters. Fry them in batches and maintain the oil temperature at 375°F (190°C).
Yes, you can bake these at 425°F (220°C) for 15-20 minutes, flipping halfway through. However, they won't be as crispy as the fried version.
Reheat in a 350°F (175°C) oven for 5-7 minutes. Do not reheat in the microwave; it will make them soggy.
Yes, you can freeze cooked fritters for up to 2 months. Reheat in a 350°F (175°C) oven for 10-15 minutes.
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!
