Name: Pickle Corn Dogs
Prep time: 5 min
Total time: 35 min
Yield: 6 serving(s)
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

Step 1Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.

Step 2Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.

Step 3In 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.

Step 4In 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.

Step 5Serve with mustard and ketchup.

Pickle Corn Dogs

Ingredients

Directions

Eating With Your Eyes