Description
Crispy pickle corn dogs with a juicy center and tangy crunch—this fun, fair-style treat is perfect for parties or nostalgic snack cravings!
Ingredients
4 large dill pickles
4 beef hot dogs
1 cup cornmeal
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
Oil for frying
Wooden skewers
Instructions
Carefully hollow out the center of each pickle using a corer or spoon.
Insert a hot dog into the hollowed pickle, then insert a skewer through the center.
In a bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
Whisk in egg and buttermilk to form a smooth batter.
Heat oil to 350°F in a deep fryer or heavy pot.
Dip each pickle-dog skewer in the batter to fully coat.
Fry in hot oil for 3–5 minutes until golden and crispy.
Drain on paper towels and serve hot with dipping sauce of choice.
Notes
Best served fresh and hot for maximum crunch.
Try spicy pickles or flavored hot dogs for fun variations.
Use gluten-free flour and cornmeal to make this GF-friendly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Deep Frying
- Cuisine: American