Drain your sliced dill pickles thoroughly and mince them into small, bite-sized pieces.

In a mixing bowl, combine the minced pickles with ¾ cup of seasoned batter mix. Add reserved pickle juice gradually until the mixture reaches a pancake batter consistency.

Pour oil into a heavy-bottomed pan until it's about ½ inch deep. Heat over medium until hot.

Drop 2-tablespoon scoops of the batter into the hot oil. Fry for 2-3 minutes until golden brown.

Use a slotted spoon to remove the fritters from the oil and drain on paper towels. Serve warm.