This Pulled Pork & Pickle Corn Dog Has All Your BBQ Favorites in One Bite
Ingredients
- Canola oil
- 4 large whole dill pickles
- 3 ounces) BBQ pulled pork
- 1 ounce Cheddar cheese
- 4 1/4 oz all-purpose flour
- 2 7/8 oz) yellow cornmeal
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 large egg
- 3/4 cup whole buttermilk
- Ranch dressing and BBQ sauce
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Gather all ingredients.
- Fill a large, heavy-bottomed pot with oil to a depth of 2-inches. Heat oil to 350°F over medium. Line a plate with paper towels and set aside.
- Using an apple corer, hollow out the inside of the pickles, leaving 1/8-inch pickle border, discarding seeds and pulp.
- Stir together pork and cheddar in a medium bowl until evenly combined. Stuff each pickle with pork mixture (3 to 4 tablespoons per pickle).
- Place 1/2 cup of the flour in a shallow dish. Pat stuffed pickles dry with paper towels and then roll in flour until lightly and evenly coated all over.
- Insert a (6-inch) skewer lengthwise through each pickle.
- Whisk together cornmeal, cornstarch, sugar, baking powder, salt, pepper, and remaining 1/2 cup flour in a medium bowl. Whisk in egg and buttermilk until smooth.
- Pour batter into a tall glass. Working with one pickle at a time, dip pickle into batter, letting excess drip off; immediately lower battered pickle gently into hot oil.
- Fry, turning often, until golden all over, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat battering and frying process with remaining pickles.
- To serve, drizzle with ranch dressing and BBQ sauce, and serve with more sauce on the side.
Source
Original recipe: View Original