Dill Pickle Corn Dogs: A Crazy Good Twist

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Dill Pickle Corn Dogs: A Crazy Good Twist

Author: Jennifer Cartier

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Now, let’s talk about something that might sound a little unconventional—but trust me, it’s amazing. Dill Pickle Corn Dogs are a mashup of crispy fried deliciousness and pickle-perfect flavour. Imagine this: a big, juicy hot dog, stuffed inside a giant dill pickle, coated in a cornbread batter, and deep-fried to golden perfection. Sounds crazy, right? But once you take that first bite, you'll be hooked. We discovered Dill Pickle Corn Dogs at a fair, and through trial and error, I created this recipe.

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Ingredients

• 4-6 large dill pickles (the bigger, the better—think “kosher-style” pickles)
• 4-6 hot dogs (small ones or cut in half)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 large egg
• 1 cup buttermilk (or regular milk)
• Oil for frying (vegetable or canola oil works great)
• Skewers or wooden sticks (for skewering the pickles and dogs)

Instructions

1. Prep the pickles and hot dogs: Start by cutting the ends off each large dill pickle. Using an apple corer, carefully hollow out the center of each pickle to create a space large enough for a hot dog to fit inside. Stuff each hollowed-out pickle with a hot dog (feel free to use mini hot dogs if you want smaller bites!).
2. Make the batter: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, and garlic powder. In a separate bowl, whisk together the egg and buttermilk (or regular milk). Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be thick enough to coat the pickles and hot dogs evenly.
3. Skewer the pickles: Carefully insert a wooden skewer into each stuffed pickle so that it can be easily dipped into the batter. Be gentle so you don’t break the pickle!
4. Heat the oil: Heat oil in a large, deep skillet or Dutch oven to 375°F (190°C). You want enough oil to submerge the pickles about halfway.
5. Dip and fry: Dip each skewer of stuffed pickle and hot dog into the batter, making sure it’s well coated. Carefully lower the battered pickle into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Don’t overcrowd the pan—fry in batches if needed.
6. Drain and serve: Once the pickle corn dogs are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve them hot with your favourite dipping sauces (mustard, ranch, or even spicy ketchup).

Notes

Fun Serving Ideas for Your Dill Pickle Corn Dogs 🍯

Here are a few ideas to level up your Dill Pickle Corn Dogs:

• Dipping sauces: Mustard is a classic, but try ranch dressing, spicy ketchup, or even a tangy honey mustard sauce for a sweet and savoury combo.
• Toppings: Shredded cheese, chopped green onions, and even a drizzle of sriracha mayo for that perfect balance of spicy and creamy.
• Side dishes: Serve with crispy fries, onion rings, or a fresh cucumber salad to balance out the rich, fried goodness.

Recommended Products

Apple Corer

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