Step 1: Prep the Pickles

Dice the dill pickles into small, uniform pieces if you’re not using pickle chips. Lay them on paper towels and pat them dry to remove excess moisture. This step is essential to ensure the batter adheres well to the pickles and doesn’t become soggy.

Step 2: Make the Batter

In a medium mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, and cayenne pepper. In a separate bowl, whisk the egg and buttermilk together until smooth. Gradually pour the wet mixture into the dry ingredients, stirring until a thick, smooth batter forms.

Step 3: Add the Pickles

Gently fold the diced pickles into the batter, ensuring they are evenly coated.

Step 4: Heat the Oil

Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to maintain the oil temperature throughout frying.

Step 5: Fry the Fritters

Using a small cookie scoop or tablespoon, drop spoonfuls of the pickle batter into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pan. Cook each fritter for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined plate to drain excess oil.

Step 6: Make the Dipping Sauce

While the fritters are frying, prepare the dipping sauce. In a small bowl, mix together mayonnaise, sour cream, pickle juice, garlic powder, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Refrigerate until ready to serve.

Step 7: Serve and Enjoy

Serve the Fried Pickle Fritters warm with the dipping sauce on the side. Garnish with chopped parsley or dill if desired.