Description
A delicious twist on traditional corn dogs, featuring pulled pork and pickles for a savory treat.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 cups pulled pork
- 1 cup dill pickles, sliced
- Vegetable oil for frying
Instructions
- In a large bowl, mix together cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together buttermilk and egg.
- Combine the wet and dry ingredients until just mixed.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Dip each pickle slice into the batter, then place a spoonful of pulled pork on top.
- Carefully lower the battered pickles into the hot oil and fry until golden brown.
- Remove from oil and drain on paper towels.
- Serve warm with your favorite dipping sauce.
Notes
- For extra flavor, add spices to the batter.
- Ensure the oil is hot enough before frying to avoid soggy corn dogs.
- These can be made ahead and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Pulled Pork, Pickle, Corn Dogs, Recipe