Begin by draining a 32 oz jar of dill pickles and mince the slices into small pieces.

In a bowl with the minced pickles, stir in ¾ cup of seasoned batter mix until combined.

Heat vegetable or canola oil in a heavy-bottomed pan to a depth of about ½ inch over medium heat.

Scoop portions of the batter and drop them gently into the hot oil, flatten each slightly.

Fry for 2-3 minutes until the bottoms are golden brown, then flip to cook the other side for another 2-3 minutes.

Remove cooked fritters and place them on a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauces like ranch or marinara.