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
Up Next: Olive Garden Tiramisu (Copycat)
