Name: Pickle Corn Dogs
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 6 whole dill pickles -; 1 c. all-purpose flour -; 2/3 c. cornmeal -; 2 tbsp. plus 2 tsp. granulated sugar -; 1 tsp. baking powder -; 1 tsp. kosher salt -; 1/2 tsp. baking soda -; Large pinch of freshly ground black pepper -; 1 c. buttermilk -; 1 large egg -; Vegetable oil -; Mustard, for serving -; Ketchup, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Pickle Corn Dogs

1. 6 whole dill pickles -

2. 1 c. all-purpose flour -

3. 2/3 c. cornmeal -

4. 2 tbsp. plus 2 tsp. granulated sugar -

5. 1 tsp. baking powder -

6. 1 tsp. kosher salt -

7. 1/2 tsp. baking soda -

8. Large pinch of freshly ground black pepper -

9. 1 c. buttermilk -

10. 1 large egg -

11. Vegetable oil -

12. Mustard, for serving -

13. Ketchup, for serving -

How to cook deliciously - Pickle Corn Dogs

1. Stage

Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.

2. Stage

Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.

3. Stage

In a small bowl, combine buttermilk and egg, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.

4. Stage

In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip pickles into batter and coat evenly. Fry, in two batches, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Repeat with remaining pickles and batter.

5. Stage

Serve with mustard and ketchup.