Crunchy Pickle Corn Dog Recipe

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.


15 mins


15 mins




  • 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

A Crunchy Pickle Corn Dog with a bite taken out of the top of it to show the hot dog and pickle inside.

Crunchy Pickle Corn Dog

  1. Fill dutch oven with enough oil so that corn dogs can be completely submerged straight up and down. Heat to 350ºF.
  2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and honey. Set aside.
  3. Fill a shallow dish with Panko and salt and pepper to taste. Set aside.
  4. 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.
  5. 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!

Crunchy Pickle Corn Dog

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