Crunchy Pickle Corn Dog Recipe
Food Recipes | 4th of July | Appetizers | Fall | Labor Day | Sandwiches | Summer | Wraps
This Crunchy Pickle Corn Dog is like a pickle on a stick and a corn dog fell in love at the county fair then started a family. And if you want to start a family of Pickle Corn Dogs of your own, all you need to do is get the largest Mt. Olive Whole Kosher Dills you can find, some bun-length hot dogs, batter, and panko breadcrumbs.
PREP TIME
15 mins
COOK TIME
15 mins
SERVINGS
4
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup AP flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 2 Tbsp honey
- 4 large Mt. Olive Whole Kosher Dills
- 4 hot dogs
- 4 corn dog sticks
COOKING INSTRUCTIONS:
Crunchy Pickle Corn Dog
- Fill dutch oven with enough oil so that corn dogs can be completely submerged straight up and down. Heat to 350ºF.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and honey. Set aside.
- Fill a shallow dish with Panko and salt and pepper to taste. Set aside.
- Using a corer or coring knife, hollow out the center of each pickle so that a hot dog can fit snugly into it. Stick a corn dog stick through a hot dog, then push hot dog into hollowed-out pickle. Be sure to leave enough stick outside the pepper so that you can hold it when frying it. Repeat with remaining pickles and hot dogs.
- Working one corn dog at a time, completely dredge in batter, then roll corndog in Panko to evenly coat. Holding the stick, submerge corn dog in hot oil. Fry for 2-3 minutes, or until golden brown. Remove from oil to paper towel-lined tray to drain. Repeat with remaining peppers. Serve with a ramekin of mustard for dipping sauce. Enjoy!
PAIRINGS:
Crunchy Pickle Corn Dog
Sauvignon Blanc
Dry Sparkling Rosé
Amber Lager
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