Crispy Dill Pickle Fritters – Better Than Takeout
Crispy dill pickle fritters are the ultimate game day snack or appetizer. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. The key is to coat them in a light, crispy batter that stays golden and crispy even after they’ve been sitting for a while. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Garlic Recipe Ready in 20 Minutes and Easy Creamy Broccoli and Quinoa Bake for Dinner.
Why This Crispy Dill Pickle Fritters – Better Than Takeout Is Pure Comfort
- Easy to make with just a few ingredients
- Crispy on the outside and tangy on the inside
- Better than takeout and perfect for game day
- Kid-friendly and always a crowd-pleaser
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
- Salt
- Pepper
- Egg
- Vegetable oil
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Dried dill
- Optional: Ranch dressing
- Optional: Hot sauce
- Optional: Marinara sauce
📝 Ingredient Notes
- Dill pickles: Make sure to squeeze out as much liquid as possible before slicing.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfectly crispy fritters → See on Amazon
- Deep fryer — Safety and convenience for deep frying → See on Amazon
How to Make Crispy Dill Pickle Fritters – Better Than Takeout
- Prepare the pickles: Slice the dill pickles into 1/4 inch rounds and pat dry with a paper towel.
- Make the batter: In a large bowl, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and dried dill. Whisk in the egg and water until smooth.
- Coat the pickles: Dip each pickle slice into the batter, making sure it's fully coated. Let the excess drip off.
- Fry the fritters: Heat the vegetable oil in a deep fryer or a large, deep skillet to 375°F. Fry the coated pickles in batches for 2-3 minutes on each side or until golden brown and crispy. 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 pan when frying. This will ensure that the fritters cook evenly and don't stick together.
- : For a lighter, healthier version, try baking the fritters at 425°F for 15-20 minutes on each side.
- : To make these ahead, fry the fritters and then freeze them. Reheat in a 375°F oven for 5-7 minutes or until heated through.
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: Fritters can be made up to 1 day ahead. Store in the fridge and reheat in a 375°F oven for 5-7 minutes or until heated through.
Freezing Crispy Dill Pickle Fritters – Better Than Takeout
Freeze cooked fritters for up to 2 months. Reheat in a 375°F oven for 5-7 minutes or until heated through.
How to Reheat Without Drying It Out
Oven: Reheat fritters in a 375°F oven for 5-7 minutes or until heated through. Microwave: Reheat fritters in the microwave for 15-20 seconds or until heated through. Note that this may make them soggy.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the batter.
- Best substitution: Substitute the dill pickles with bread and butter pickles for a sweeter version.
- Make-ahead: Fritters can be made up to 1 day ahead. Store in the fridge and reheat in a 375°F oven for 5-7 minutes or until heated through.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the fritters are not crispy, try increasing the heat and frying for a shorter time. If they're burning, reduce the heat and fry for a longer time.
Want to level up this recipe?
Digital thermometer — Ensures perfect temperature for frying and prevents undercooked or burnt fritters → Check price on Amazon
Crispy Dill Pickle Fritters – Better Than Takeout
Ingredients
Main Ingredients
- Dill pickles
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Pepper
- Egg
- Vegetable oil
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Dried dill
Optional Toppings
- Ranch dressing
- Hot sauce
- Marinara sauce
Instructions
- Prepare the pickles: Slice the dill pickles into 1/4 inch rounds and pat dry with a paper towel.
- Make the batter: In a large bowl, combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and dried dill. Whisk in the egg and water until smooth.
- Coat the pickles: Dip each pickle slice into the batter, making sure it's fully coated. Let the excess drip off.
- Fry the fritters: Heat the vegetable oil in a deep fryer or a large, deep skillet to 375°F. Fry the coated pickles in batches for 2-3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined plate.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the batter.
- Best substitution: Substitute the dill pickles with bread and butter pickles for a sweeter version.
- Make-ahead: Fritters can be made up to 1 day ahead. Store in the fridge and reheat in a 375°F oven for 5-7 minutes or until heated through.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the fritters are not crispy, try increasing the heat and frying for a shorter time. If they're burning, reduce the heat and fry for a longer time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked fritters for up to 2 months. Reheat in a 375°F oven for 5-7 minutes or until heated through.
- Oven reheat: Reheat fritters in a 375°F oven for 5-7 minutes or until heated through.
- Microwave reheat: Reheat fritters in the microwave for 15-20 seconds or until heated through. Note that this may make them soggy.
- Make ahead: Fritters can be made up to 1 day ahead. Store in the fridge and reheat in a 375°F oven for 5-7 minutes or until heated through.
Nutrition Per Serving
- Calories: 220
- Protein: 5g
- Fat: 12g
- Carbs: 24g
- Fiber: 1g
- Sugar: 1g
- Sodium: 700mg
- Cholesterol: 45mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Fritters – Better Than Takeout FAQs
This is likely due to not draining the pickles well enough or frying them at too low of a temperature. Make sure to pat the pickles dry and heat the oil to 375°F before frying.
Yes, you can! Preheat the air fryer to 375°F and fry the coated pickles for 5-7 minutes on each side or until golden brown and crispy.
The best way to reheat fritters is in a 375°F oven for 5-7 minutes or until heated through. This will help maintain their crispiness.
Yes, you can make dill pickle fritters ahead of time. Fry them and then freeze them. Reheat in a 375°F oven for 5-7 minutes or until heated through.
Serve dill pickle fritters hot with your favorite dipping sauce, such as ranch dressing, hot sauce, or marinara sauce.
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!
