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This Pulled Pork & Pickle Corn Dog Has All Your BBQ Favorites in One Bite
This Pulled Pork & Pickle Corn Dog Has All Your BBQ Favorites in One Bite
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Total Time:
40 minutes
Delicious Pulled Pork & Pickle Corn Dog: cheese, dill pickles, and pulled pork in a crispy homemade cornbread - like a BBQ plate in a bite!
Ingredients:
  • Canola oil, for frying
  • 4 large whole dill pickles (about 20 oz. total)
  • 3/4 cup (3 oz.) BBQ pulled pork, warmed
  • 1 oz. Cheddar cheese, finely shredded (about 1/3 cup)
  • 1 cup (about 4 1/4 oz.) all-purpose flour, divided
  • 1/2 cup (about 2 7/8 oz.) fine-ground yellow cornmeal
  • 1 Tbsp. cornstarch
  • 1 Tbsp. granulated sugar
  • 2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1 large egg, beaten
  • 3/4 cup whole buttermilk
  • Ranch dressing and BBQ sauce, for serving
Instructions:
  • Prepare all your fresh, high-quality ingredients.
  • Pour enough oil into a large, heavy-bottomed pot to reach a depth of 2 inches. Warm the oil over medium heat until it reaches 350°F. Prepare a plate lined with paper towels for draining.
  • Core the pickles using an apple corer, leaving a 1/8-inch border around the edges, and remove the seeds and pulp.
  • Combine the pork and cheddar in a bowl until fully mixed. Fill each pickle with 3 to 4 tablespoons of the pork mixture.
  • In a shallow dish, spread out 1/2 cup of flour. Gently pat the stuffed pickles dry with paper towels, then coat them evenly by rolling in the flour.
  • Skewer each pickle lengthwise with a 6-inch skewer.
  • In a medium bowl, combine cornmeal, cornstarch, sugar, baking powder, salt, pepper, and the remaining 1/2 cup of flour. Whisk in the egg and buttermilk until smooth.
  • Transfer the batter into a tall glass. Dip one pickle at a time into the batter, allowing any extra to drip off, then carefully place the battered pickle into the hot oil.
  • Fry until perfectly golden, turning occasionally for 4 to 5 minutes. Drain on a paper towel-lined plate. Repeat with the rest of the pickles.
  • Drizzle the dish with ranch dressing and BBQ sauce, then serve with extra sauce on the side.

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