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–+ servings
Crispy pickle corn dogs served as a delicious game-day snack
Clara Whitley

Crispy Pickle Corn Dogs

These crispy pickle corn dogs are a fun twist on the classic snack, featuring crunchy batter and tangy dill pickles, perfect for game day gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Corn Dogs
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
  • 1 large egg
  • 8-10 dill pickles (sliced into spears)
For Frying
  • N/A Vegetable oil (enough for deep frying)
Optional Dipping Sauce
  • N/A Spicy mustard, ranch dressing, or your favorite dipping sauce

Method
 

Preparation
  1. Start by heating the vegetable oil in a large pot or deep fryer to about 350°F (175°C).
  2. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk them together until well blended.
  3. In another bowl, mix the buttermilk and egg together until smooth, then pour this mixture into the dry ingredients. Gently stir until just combined; a few lumps are perfectly fine.
  4. Pat the pickle spears dry with a paper towel.
  5. Dip each pickle spear into the batter, allowing excess to drip off.
Cooking
  1. Carefully place the battered pickles in the hot oil, frying in batches to avoid overcrowding. Cook until golden brown on all sides, about 3-4 minutes.
  2. Transfer the crispy corn dogs to a paper towel-lined plate to drain any excess oil.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 1gSugar: 1g

Notes

Feel free to substitute the buttermilk with milk or a dairy-free alternative. You can also change the pickles or add jalapeños for a kick. Store leftovers in an airtight container for up to 2 days.

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