Pulled Pork & Pickle Corn Dogs

You've likely tried the classic corndog, perhaps even the Korean variation with cheese and potatoes, or the quirky pickle-peanut butter corndog from Disneyland. But what about a Pulled Pork & Pickle Corn Dog? Its a whole new spin on the beloved fair food, combining the flavors of a BBQ plate into a crispy, bite-sized delight.

This Pulled Pork & Pickle Corn Dog features a pickle stuffed with pulled pork and cheese, coated in cornbread batter, and deep-fried to golden perfection. Its the ultimate BBQ-inspired snack thats smoky, tangy, and crispy all at once. Trust us, once you try it, youll be hooked!

Heres how to make these mouthwatering Pulled Pork & Pickle Corn Dogs:

Ingredients:

• Canola oil, for frying
• 4 large 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

Directions:

Step 1: Prepare your ingredients. Fill a large, heavy-bottomed pot with oil to a depth of about 2 inches. Heat the oil to 350F over medium heat. Line a plate with paper towels and set it aside.

Step 2: Using an apple corer or a sharp knife, hollow out the pickles, leaving about 1/8-inch of pickle border. Discard the seeds and pulp.

Step 3: In a medium bowl, mix the pulled pork and shredded Cheddar cheese until fully combined. Stuff each hollowed-out pickle with about 3 to 4 tablespoons of the pork and cheese mixture.

Step 4: Place 1/2 cup of flour in a shallow dish. Pat the stuffed pickles dry with paper towels to remove any moisture, then roll each pickle in the flour until lightly and evenly coated.

Step 5: Insert a 6-inch skewer lengthwise through each pickle for easy handling.

Step 6: In a medium bowl, whisk together the cornmeal, cornstarch, sugar, baking powder, salt, pepper, and the remaining 1/2 cup of flour. Add the beaten egg and buttermilk, whisking until the batter is smooth.

Step 7: Pour the batter into a tall glass, such as a pint glass. Working with one pickle at a time, dip it into the batter, ensuring it is fully coated, and letting any excess drip off before gently lowering it into the hot oil.

Step 8: Fry the battered pickles, turning occasionally, until they are golden brown and crispy all over, about 4 to 5 minutes. Transfer them to a plate lined with paper towels to drain the excess oil.

Step 9: Repeat the battering and frying process with the remaining pickles.

Step 10: To serve, drizzle the fried pickles with ranch dressing and BBQ sauce. Serve with additional sauce on the side for dipping.

Test Kitchen Tips:

• You can use any pulled pork for this recipe, whether store-bought, leftover, or takeout.
• Make sure to dry the pickles thoroughly before rolling them in flour to ensure the batter sticks properly.
• These pickles are quite heavy, so be sure to use sturdy skewers. If yours feel flimsy, consider using two skewers for extra stability.
• A tall, narrow glass (like a pint glass) works best for dipping the pickles into the batter. If the glass is too wide, the batter wont cover the whole pickle.

Recipe Variations:

• For a different flavor, substitute the pulled pork with shredded smoked chicken or turkey.
• Try a tangy mustard or spicy ranch sauce as a dipping option instead of the traditional BBQ sauce.

Enjoy your Pulled Pork & Pickle Corn Dogs, the perfect bite-sized BBQ treat thats guaranteed to impress!