
Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
35 mins
When you think of our Pickle Cheesecake, Pickle Hot Dogs, Pickle Sub Sandwiches, you begin to realize that there's not a whole lot we haven't done to pickles already. And in the grand scheme of things, these pickle dogs aren't entirely insane. Pickles deep-fried in corn-bread batter? Not so weird, and actually very, very delicious.
Advertisement - Continue Reading Below
Ingredients
- 6
whole dill pickles
- 1 cup
all-purpose flour
- 2/3 cup
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 cup
buttermilk
- 1
large egg
Vegetable oil
Mustard, for serving
Ketchup, for serving
Directions
- 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.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below