Crispy Dill Pickle Fritters – Better Than Takeout

Crispy dill pickle fritters are the ultimate game day appetizer, and they’re so easy to make at home! After making these many times, I’ve discovered the secret to the perfect crispy exterior and tangy interior. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Spring Celery Apple Juice Recipe and Hearty Turkey Meatball Soup with Orzo and Spinach.

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.

• 16 oz jar dill pickles
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tbsp chopped fresh dill
• 1 clove garlic, minced
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Dried dill
• Optional: Ranch dressing
• Optional: Hot sauce
• Optional: Tartar sauce

How to Make Crispy Dill Pickle Fritters – Better Than Takeout

1. Prepare the pickles: Drain the pickles and pat them dry. Cut them into 1/4-inch thick slices.
2. Set up the batter: In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, dill, garlic, and onion powder.
3. Coat the pickles: Dredge each pickle slice in the flour mixture, then dip it in the egg, and finally coat it in the breadcrumb mixture. Place the coated pickles on a plate.
4. Fry the fritters: Heat about 2 inches of oil in a deep fryer or Dutch oven to 350°F. Fry the fritters in batches, about 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

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 prepared up to 24 hours ahead of time. Keep it in the fridge until ready to use.

Freezing Crispy Dill Pickle Fritters – Better Than Takeout

Freeze uncooked fritters for up to 2 months. Fry from frozen, adding a minute or two to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for about 10 minutes or until heated through. Microwave: Reheat in the microwave for about 30 seconds or until heated through. This can make the fritters soggy, so the oven method is preferred.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the flour mixture.
• Best substitution: If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
• Make-ahead: The batter can be prepared up to 24 hours ahead of time. Keep it in the fridge until ready to use.
• Scaling: This recipe can easily be doubled or tripled for a larger crowd.
• Troubleshooting: If your fritters are not crispy, you may need to adjust your oil temperature. Make sure it's between 350-375°F.

Crispy Dill Pickle Fritters – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 16 oz jar dill pickles
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tbsp chopped fresh dill
• 1 clove garlic, minced
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Seasonings

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Dried dill

Optional Toppings

• Ranch dressing
• Hot sauce
• Tartar sauce

Instructions

1. Prepare the pickles: Drain the pickles and pat them dry. Cut them into 1/4-inch thick slices.
2. Set up the batter: In a shallow bowl, combine the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, dill, garlic, and onion powder.
3. Coat the pickles: Dredge each pickle slice in the flour mixture, then dip it in the egg, and finally coat it in the breadcrumb mixture. Place the coated pickles on a plate.
4. Fry the fritters: Heat about 2 inches of oil in a deep fryer or Dutch oven to 350°F. Fry the fritters in batches, about 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the flour mixture.
• Best substitution: If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
• Make-ahead: The batter can be prepared up to 24 hours ahead of time. Keep it in the fridge until ready to use.
• Scaling: This recipe can easily be doubled or tripled for a larger crowd.
• Troubleshooting: If your fritters are not crispy, you may need to adjust your oil temperature. Make sure it's between 350-375°F.

Storage

• Fridge: Store leftover fritters in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked fritters for up to 2 months. Fry from frozen, adding a minute or two to the cooking time.
• Oven reheat: Reheat in the oven at 350°F for about 10 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for about 30 seconds or until heated through. This can make the fritters soggy, so the oven method is preferred.
• Make ahead: The batter can be prepared up to 24 hours ahead of time. Keep it in the fridge until ready to use.

Nutrition Per Serving

• Calories: 220
• Protein: 6g
• Fat: 12g
• Carbs: 20g
• 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 FAQs

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!