Crispy Pickle Corn Dog — tangy pickles stuffed with hot dogs, dipped in cornbread batter, and fried to golden perfection for a bold, crunchy twist.
Why You’ll Love This Recipe
- Fair food at home: A fun and nostalgic snack with a creative twist.
- Crispy, crunchy, and juicy: Combines the snap of pickles, the meatiness of hot dogs, and the crunch of cornbread batter.
- Perfect for parties: Unique and crowd-pleasing, ideal for game day or casual gatherings.
- Surprisingly simple: No special equipment needed—just basic ingredients and a deep pot.
- Customizable: Try with different hot dogs, pickles, or dips to suit your taste.
Ingredients
- 4 large dill pickles
- 4 beef hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk
- Oil for frying
- Wooden skewers
Directions
- Carefully hollow out the center of each pickle using a corer or small spoon, making room for the hot dog.
- Insert a beef hot dog into the center of each hollowed pickle.
- Skewer each pickle-hot dog combination through the middle with a wooden skewer.
- In a medium bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Whisk in the egg and buttermilk until you have a thick, smooth batter.
- Heat oil in a deep pot to 350°F (175°C).
- Dip each skewered pickle dog into the batter, using a spoon to help fully coat if needed.
- Fry in hot oil for 3–5 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauce like ranch, spicy mayo, or mustard.
Servings And Timing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories per serving: ~390 kcal
Variations
- Spicy version: Use spicy pickles or add cayenne pepper to the batter.
- Cheesy twist: Insert a cheese stick alongside the hot dog before stuffing the pickle.
- Vegetarian swap: Use plant-based hot dogs for a meat-free version.
- Sweet and spicy batter: Mix honey and chili flakes into the batter for contrast.
- Mini corn dogs: Use pickle chips and mini sausages for bite-sized party snacks.
Storage/Reheating
These are best served hot and fresh.
If you need to store leftovers, refrigerate in an airtight container for up to 2 days.
Reheat in an air fryer or oven at 375°F to restore crispiness. Avoid microwaving, as it may make the batter soggy.
FAQs
Can I use any type of pickle?
Large dill pickles work best for stuffing. Avoid bread-and-butter or sweet pickles for this savory recipe.
Do I need a corer tool?
Not necessarily—use a small spoon or even a paring knife to carve out the center of the pickle.
Can I make the batter ahead of time?
Yes, but it’s best used within an hour to maintain the ideal texture and rise.
Is it safe to fry on the stovetop?
Yes, just monitor the temperature closely with a thermometer and never leave hot oil unattended.
Can I bake them instead?
Baking won’t give the same crispy texture, but you can try baking at 425°F on a greased sheet for a lighter version.
Can I make this gluten-free?
Use gluten-free all-purpose flour and check your hot dogs to ensure they’re gluten-free.
What are the best dipping sauces?
Try spicy mustard, ranch, sriracha mayo, honey mustard, or garlic aioli.
Can I use turkey or veggie dogs?
Absolutely—this recipe works well with all types of hot dogs.
Will the pickle stay crunchy?
Yes, the quick frying seals in the texture, giving a great contrast to the soft interior.
Can I double the recipe for a crowd?
Definitely—just make sure not to overcrowd the fryer and keep finished ones warm in the oven.
Conclusion
Crispy pickle corn dogs are the ultimate mashup of tangy, savory, and crunchy—a bold and flavorful treat that’s bound to impress. Whether you’re hosting a party or just in the mood for some fun kitchen creativity, this recipe is your ticket to fairground magic right at home.
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Crispy Pickle Corn Dog
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy Pickle Corn Dog — juicy pickles stuffed with hot dogs, dipped in batter, and fried to golden perfection for a bold, crunchy twist.
Ingredients
4 large dill pickles
4 beef hot dogs
1 cup cornmeal
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
Oil for frying
Wooden skewers
Instructions
Carefully hollow out the center of each pickle using a corer or spoon.
Insert a hot dog into the hollowed pickle, then insert a skewer through the center.
In a bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
Whisk in egg and buttermilk to form a smooth batter.
Heat oil to 350°F in a deep fryer or heavy pot.
Dip each pickle-dog skewer in the batter to fully coat.
Fry in hot oil for 3–5 minutes until golden and crispy.
Drain on paper towels and serve hot with dipping sauce of choice.
Notes
Best served fresh and hot for maximum crunch.
Try spicy pickles or flavored hot dogs for fun variations.
Use gluten-free flour and cornmeal to make this GF-friendly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Snack
- Method: Deep Frying
- Cuisine: American