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
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4 large dill pickles
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4 beef hot dogs
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1 cup cornmeal
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1 cup all-purpose flour
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1 tbsp sugar
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 egg
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1 cup buttermilk
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Oil for frying
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Wooden skewers
Instructions
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Carefully hollow out the center of each pickle using a corer or spoon.
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Insert a hot dog into the hollowed pickle, then insert a skewer through the center.
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In a bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
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Whisk in egg and buttermilk to form a smooth batter.
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Heat oil to 350°F in a deep fryer or heavy pot.
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Dip each pickle-dog skewer in the batter to fully coat.
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Fry in hot oil for 3–5 minutes until golden and crispy.
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Drain on paper towels and serve hot with dipping sauce of choice.
Notes
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Best served fresh and hot for maximum crunch.
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Try spicy pickles or flavored hot dogs for fun variations.
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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