Ingredients
Dry Ingredients
- 1 1/2 cups self-rising cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Wet Ingredients and Add-ins
- 1/2 sweet onion, finely diced
- 4 cups coarsely chopped dill pickles (about 8 pickle halves)
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil (for frying)
Instructions
- Prepare the dry mixture: In a large bowl, combine the self-rising cornmeal, all-purpose flour, salt, black pepper, and garlic powder. Mix thoroughly to ensure even seasoning.
- Add pickles and onion: Add the coarsely chopped dill pickles and finely diced sweet onion to the dry mixture. Toss everything together to coat the pickles and onions evenly with the dry ingredients.
- Combine wet ingredients: In a small bowl, lightly beat the egg into the buttermilk until combined. Pour this mixture into the bowl with the pickle and dry ingredient mixture. Stir gently until just combined, being careful not to overmix.
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat until it reaches approximately 350°F (175°C). This is important to ensure the fritters cook evenly and achieve a crispy exterior.
- Fry the fritters: Drop the pickle batter by heaping tablespoonsful into the hot oil. Fry for 4 to 5 minutes on one side, until golden brown, then flip each fritter and press them flat gently with the back of a spatula. Cook for another 4 to 5 minutes or until all sides are crispy and golden.
- Drain and serve: Cook the fritters in batches to avoid overcrowding the pan, adding more oil if needed between batches. Once cooked, transfer the fritters to paper towels to drain excess oil. Serve hot with ranch dressing or your desired dipping sauce.
Notes
- Use self-rising cornmeal for the best texture; if unavailable, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to regular cornmeal.
- The pickles add moisture; avoid overmixing the batter to keep fritters crispy.
- Maintain oil temperature between 350°F and 365°F to prevent greasy fritters.
- Drain fritters thoroughly on paper towels to absorb excess oil before serving.
- Serve immediately for best crunch, but fritters can be kept warm in a low oven (200°F) briefly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
