Corndog Pickles

Fans of fried pickles and corndogs, this mashup is just for you.

Corndog Pickles
Makes 6
  • 6 whole cucumber pickles (3½ to 4 inches long)
  • 1 cup all-purpose flour, divided
  • ½ cup fine-ground yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ cup whole milk
  • 1 large egg
  • Vegetable oil, for frying
  • 6 (6-inch) wooden skewers
  • Ranch dipping sauce, to serve
  1. Preheat oven to 200°. Place pickles on paper towels to drain. Blot dry with additional paper towels.
  2. In a small bowl, place ½ cup flour. In a medium bowl, whisk together cornmeal, sugar, baking powder, salt, pepper, and remaining ½ cup flour. In another small bowl, whisk together milk and egg. Add milk mixture to cornmeal mixture, stirring until well combined. For easier dipping, pour batter into a tall drinking glass. (Refill as needed.)
  3. In a Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°. Set a wire rack inside a rimmed baking sheet.
  4. Insert wooden skewers lengthwise through center of pickles, leaving one end exposed to use as a handle. Working in batches, dredge skewered pickles in flour, shaking off excess as necessary. Dip in batter, coating evenly.
  5. Immediately, carefully place pickles in hot oil; fry, turning frequently, until browned, 3 to 4 minutes. Let drain on prepared rack, and place in oven to keep warm while frying remaining spears. Serve pickles with dipping sauce.