In a large bowl, combine self-rising cornmeal, all-purpose flour, salt, black pepper, and garlic powder. Whisk until well mixed.

Fold in chopped dill pickles and diced sweet onion until evenly coated.

In a separate bowl, whisk together egg and buttermilk until smooth, then pour into dry ingredients. Stir until combined but don't overmix.

Heat vegetable oil in a skillet over medium heat to about 350°F.

Drop spoonfuls of batter into the hot oil, spacing them 2 inches apart. Fry for 4-5 minutes until golden brown, then flip and cook another 4-5 minutes.

Remove fritters with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.