In a large mixing bowl, whisk together the self-rising cornmeal, all-purpose flour, salt, black pepper, and garlic powder until well combined.

Add the chopped dill pickles and diced sweet onion to the dry ingredients, gently tossing to coat them evenly.

In a separate bowl, beat the egg and combine it with the buttermilk until smooth, then pour this into the pickle mixture and stir until just combined.

Heat about two inches of vegetable oil in a large skillet over medium heat, aiming for around 350°F.

Drop heaping tablespoons of the fritter batter into the hot oil, frying each fritter for about 4-5 minutes until golden brown.

Once cooked, remove fritters from oil and drain on paper towels to absorb excess oil. Serve hot.