Pickle Corn Dogs

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Pickle Corn Dogs

Posted on  by theFFeed

 

PICKLE Corn Dogs—too far or not far enough?
Ingredients
  • 6 whole dill pickles
  • 1 c. all-purpose flour
  • ⅔ c. cornmeal
  • 2 tbsp. plus 2 teaspoons granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • Large pinch freshly ground black pepper
  • 1 c. buttermilk
  • 2 large egg
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving
Instructions
  1. Skewer pickles with a long wooden skewer. Place flour in a medium shallow bowl and coat pickles in flour, tapping off excess.
  2. Whisk the cornmeal, sugar, baking powder, salt, baking soda, and black pepper into the remaining flour.
  3. In 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.
  4. In 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.
  5. Serve with mustard and ketchup