Pickle Corn Dog
If you have been to Disneyland or your local county or state fair, you may have seen the latest craze called the pickle corn dog.
Let me tell you, it is a match made in heaven! It’s still the same battered corn dog we all know and love but with the added crunch and tanginess of a dill pickle.
It’s a flavor bomb that is relatively easy to make. This recipe comes together in minutes and it just so happens to be egg-free!
Don’t be intimidated by frying, if you’ve never tried it before; it’s a lot more simple than you might think. The trick with frying is to fry a bit of the batter first to make sure it’s not too hot.
It shouldn’t get too brown right away but be a slow and steady bubbling until it gets golden brown. Another tip is to wear a shirt you don’t care too much about, just in case some of the oil splatters.
All you need for this recipe is a dutch oven or a heavy pot for frying the oil, an apple corer or a small, sharp knife, and some skewers.
Can I Make This A Gluten-Free Recipe?
If you need this recipe to be gluten-free, you can substitute the all-purpose flour for gluten-free flour. I would go with a gluten-free flour blend versus one kind of flour such as rice, almond, or coconut.
What Size Cornmeal Should I Buy?
I was surprised to find that there is coarse, medium, and fine-ground cornmeal at the store!
I went with the medium ground cornmeal for this recipe and it had a really nice texture with a bit of a crunch. If you do not want a crunchy texture, I would go with the finely ground cornmeal.
What Hot Dogs Are Best For This Recipe?
I went with an all-beef hotdog for this recipe; the Hebrew National brand, to be specific. However, you can use any hot dog you like. I’m sure that a pork hot dog would be delicious in this recipe!
Does It Matter What Kind Of Oil I Use?
You do need an oil that is good for frying, so I would use either plain vegetable oil, canola, or peanut oil for this recipe.
Since you need a decent amount of oil, I would not suggest using olive or coconut oil since these oils are much more expensive.
Can I Use Sweet Pickles Instead?
I’ve always been more of a savory over sweet relish kind of person, but if you prefer using sweet pickles instead, go for it!
What Kind Of Skewer Is Best?
The most popular thing to skewer a corndog are popsicle sticks, but you can also use wooden or metal bbq skewers, whatever you have on hand.
How To Make Pickle Corn Dog
Step 1
Assemble your ingredients.
Using an apple corer or a knife, hollow out the pickle and place the hotdog inside of the hole.
Step 2
Skewer the hotdogs, wipe them with a paper towel to help them stick to the batter, and set them aside.
Step 3
Combine the flour, cornmeal, baking soda, and salt in a medium bowl and give it a whisk.
Step 4
Add the buttermilk, egg, and honey to the dry ingredients and mix until you have a smooth batter.
Add the vegetable oil to a dutch oven and heat on the stove until the oil reaches 350°F. I would suggest using an oil thermometer to make sure you have the right temperature.
Dip the dogs twice in the batter and place in the hot oil.
Step 5
After about 2 minutes, flip sides and cook until they are golden brown all around, about 5 minutes total.
Place the corn dogs on paper towels or a cooling rack. Serve with your favorite dipping sauce and enjoy!
Pickle Corn Dog
For today's recipe, we make a very iconic theme park snack: the Pickle Corn Dog! This treat is perfect for a day filled with rollercoasters!
Ingredients
- 1 package of hot dogs
- 6 large dill pickles
- 1 cup all purpose flour
- 1 cup cornmeal
- 1½ cups buttermilk
- 1 tsp baking powder
- ½ tsp baking soda
- 3 tbsp honey or maple syrup
- ½ tsp salt
- 2 quarts vegetable oil
- 4 wooden or metal skewers
Instructions
- Using an apple corer or a knife, hollow out the pickle and place the hotdog inside of the hole. Skewer the hotdogs, wipe them with a paper towel to help them stick to the batter, and set them aside.
- Combine the flour, cornmeal, baking soda, and salt in a medium bowl and give it a whisk. Add the buttermilk, egg, and honey to the dry ingredients and mix until you have a smooth batter.
- Add the vegetable oil to a dutch oven and heat on the stove until the oil reaches 350°F. I would suggest using an oil thermometer to make sure you have the right temperature.
- Dip the dogs twice in the batter and place in the hot oil. After about 2 minutes, flip sides and cook until they are golden brown all around, about 5 minutes total.
- Place the corn dogs on paper towels or a cooling rack. Serve with your favorite dipping sauce.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 314gSaturated Fat: 31gTrans Fat: 7gUnsaturated Fat: 26gCholesterol: 46mgSodium: 223mgCarbohydrates: 51gFiber: 3gSugar: 16gProtein: 15g
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