Pickle Stuffed Corndogs

ActiveTime30 Mins
Total Time: 35 Mins
Yield: Serves 4 (serving size: 1 corndog)

Next-level fair food, right from your own kitchen. 


  • Canola oil, for frying
  • 4jumbo pickles
  • Smoothie straw
  • 4hot dogs
  • 1mozzarella string cheese stick
  • 4jumbo wooden skewers
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 1large egg
  • 1 teaspoon hot sauce (such as Tabasco)
  • Mustard and ketchup, for serving

How to Make It

Step 1

Preheat frying oil to 350°F to 375°F in a large Dutch oven. Using an apple corer or paring knife, remove center of pickles (about the size of a hot dog). Discard pickle centers; dry pickles well on paper towels. Set aside.

Step 2

Using a smoothie straw, remove center of each hot dog. Cut cheese stick lengthwise into 4 strips. Stuff each hot dog with 1 of the strips of cheese. Place stuffed hot dog inside each prepared pickle. Place skewer firmly in center of stuffed pickle; pat dry, and set aside.

Step 3

Whisk together corn meal, flour, sugar, baking powder, salt, and pepper in a medium bowl. Stir in milk, egg, and hot sauce until well combined. Pour batter in a tall cup or pitcher. 

Step 4

Dip each stuffed pickle in batter, and coat well. Carefully place directly in hot oil. Fry 2 at a time, turning occasionally until evenly medium golden brown, 4 to 5 minutes. Drain on paper towels. Repeat with remaining corn dogs. (If necessary, break off bottom of skewer carefully to fit in Dutch oven.) Let stand 3 to 5 minutes. Serve with mustard and ketchup, if desired.

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