Crispy Pickle Corn Dog
Savor the crunch of Crispy Pickle Corn Dog! A delightful twist on a classic snack, perfect for any occasion! ðŸŒðŸ¥’
Equipment
- 1 Large Bowl For mixing dry ingredients.
- 1 Whisk For mixing wet and dry ingredients.
- 1 Deep Fryer or Large Pot For frying the corn dogs.
- 1 Paper towels For draining excess oil.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can substitute with gluten-free blend.
- 2 teaspoons baking powder
Wet Ingredients
- 1 cup buttermilk Can use dairy-free alternative or substitute with milk + vinegar.
- 1 large egg
Pickles
- to taste Dill pickles Whole or spears.
- to taste Salt and pepper
Oil for frying
- as needed Oil Choose high smoke point oil like canola or vegetable oil.
Instructions
Prepare the batter
- In a large bowl, combine cornmeal, flour, baking powder, and a pinch of salt and pepper. Whisk these dry ingredients together until well mixed.
Mix the wet ingredients
- In another bowl, whisk together buttermilk and egg until smooth.
Combine wet and dry
- Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, ensuring there are no lumps.
Heat the oil
- In a deep fryer or large pot, heat oil to 350°F (175°C).
Dip the pickles
- Take your dill pickles and dip each one into the batter, ensuring they are fully coated.
Fry until golden
- Carefully place the battered pickles into the hot oil. Fry them in batches for about 3-4 minutes or until golden brown and crispy.
Drain and serve
- Once fried, remove the pickles from the oil and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauces.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 250 | 15g | 5g | 30g |