Crispy Fried Pickle Fritters

Name: Crispy Fried Pickle Fritters (Double-Fried)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (24 oz) jar kosher baby dill pickles; 1/3 cup seasoned chicken frying mix; 1 tbsp pickle juice, reserved; 1 cup vegetable oil, for frying; 1/2 cup sour cream, for dipping; 1 tbsp ranch seasoning mix, for dipping

Crispy fried pickle fritters are a simple two-ingredient appetizer made with dill pickles and seasoned chicken frying mix, then double-fried for maximum crispiness and served with a quick ranch dip.

🌍American 🏷️Pickle fritters 🏷️Fried pickles 🏷️Appetizer 🏷️Snack 2-ingredient

🏷️

🏷️Crispy

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Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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Ingredients

1 (24 oz) jar kosher baby dill pickles
1/3 cup seasoned chicken frying mix
1 tbsp pickle juice, reserved
1 cup vegetable oil, for frying
1/2 cup sour cream, for dippingoptional
1 tbsp ranch seasoning mix, for dippingoptional

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Instructions

1
Drain the pickles over a bowl to reserve the pickle juice.
2
Chop the pickles into small, uniform pieces.
3
In a mixing bowl, combine the chopped pickles with the seasoned frying mix and stir to coat.
4
Add a splash of the reserved pickle juice to the mixture and stir until a thick, cohesive batter forms.
5
Heat about an inch of vegetable oil in a large skillet over medium-high heat.
6
Carefully drop spoonfuls of the pickle mixture into the hot oil. Fry for 1-2 minutes per side until lightly golden.
7
Remove the fritters from the oil and place them on a paper towel-lined plate to drain for a couple of minutes.
8
For extra crispiness, return the fritters to the hot oil and fry for a second time until deep golden brown and very crispy, about another minute per side.
9
Remove the double-fried fritters and drain on fresh paper towels.
10
To make the optional dip, combine sour cream and ranch seasoning mix in a small bowl and stir until smooth.
11
Serve the hot pickle fritters immediately with the ranch dip.

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Tips & Notes

Pro tips

Pat pickles completely dry with paper towels before coating—excess moisture causes oil splattering and prevents crispness.
Reserve 1 tbsp pickle juice to thin the ranch dip and add tang; mix with sour cream and ranch seasoning 5 minutes before serving.
Let fried pickles rest on a paper-towel-lined plate for 1–2 minutes between fries to drain excess oil and allow the coating to set.
Use a thermometer to maintain oil temperature; overcrowding the pan drops temperature and results in greasy, soft fritters.

Substitutions

Vegetable oil → peanut or canola oil (neutral flavor, high smoke point)
Seasoned chicken frying mix → all-purpose flour + salt, pepper, paprika, garlic powder (adjust ratios to taste)
Sour cream → Greek yogurt (tangier, thinner—add less pickle juice)

Storage & make-ahead

Store cooled fritters in an airtight container in the fridge for up to 3 days; reheat by double-frying at 350°F for 1–2 minutes to restore crispness.

Equipment

deep-fry or candy thermometer · heavy-bottomed pot or deep skillet

Common Questions

Can I make fried pickle fritters ahead of time?

Yes. Fry them once, cool completely, refrigerate in an airtight container for up to 2 days, then double-fry again to reheat and re-crisp before serving.

Why double-fry the pickles?

The first fry cooks the pickle; the second fry (at a slightly higher temperature) creates an extra-crispy, golden exterior and locks in moisture inside.