Diner-Style Pickle Corn Fritters
Sweet corn and tangy dill pickles make crisp little fritters with a creamy ranch dip for snacking.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (198 reviews)
INSPIRED BY
A roadside diner corn fritter gets a pickle-bright twist and a ranch dip made for passing around.
Story
Theo says every good diner has one side dish that makes you order fries less often, and these fritters are making a strong case. The corn stays sweet, the pickles bring a jolt of tang, and the edges fry up like little golden rims. Stack them on a platter with the ranch dip and watch the first batch vanish before the second one hits the table.
By Theo
Ingredients
- 2 cups fresh or thawed frozen corn kernels
- 1/2 cup dill pickles, finely chopped
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/3 cup fine cornmeal
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons neutral oil
- 1/2 cup ranch dressing
- 1 tablespoon pickle brine
Instructions
- Pat the corn and pickles dry. In a bowl, whisk the eggs, flour, cornmeal, cheddar, dill, garlic powder, salt, and pepper.
- Fold in the corn and pickles until every kernel is coated and the mixture holds together when pressed.
- Stir the ranch dressing with the pickle brine in a small bowl. Set it aside while the fritters cook.
- Heat the oil in a large skillet over medium heat. Drop in six 2-tablespoon portions of batter and flatten each into a 1/2-inch patty.
- Cook for 2 to 3 minutes per side, turning once, until the fritters are deeply golden and crisp at the edges. Repeat with the remaining batter.
- Serve the fritters hot with the pickle ranch dip and a little extra chopped dill.
Chef Tips
- Dry the corn and pickles well so the batter stays crisp instead of watery.
- Flatten the fritters evenly so the centers cook at the same rate as the edges.
- Use pepper jack in place of cheddar, or add a pinch of cayenne for a sharper kick.
- Refrigerate cooked fritters for 3 days and re-crisp them in a dry skillet.
Cook's Notes
- **Timing:** Dry the corn and pickles well so the batter stays crisp instead of watery.
- **Texture:** Flatten the fritters evenly so the centers cook at the same rate as the edges.
- **Swaps:** Use pepper jack in place of cheddar, or add a pinch of cayenne for a sharper kick.
- **Storage:** Refrigerate cooked fritters for 3 days and re-crisp them in a dry skillet.