Check it out! When you bite into this corndog you are in for an extra surprise! With an extra layer of dilly crunch, we squeezed one of our homemade hot dogs right into the middle of a jumbo pickle and the rest is business as usual! If you are still wondering how, just know... Nothing is impossible when hunger comes knocking!
8 Hot Dogs (see recipe)
8 Jumbo Pickles, Uncut
1 Cup Cornmeal
1 Cup All Purpose Flour
1/2 t Multi Tool Ultimate Blend
1/4 Cup Sugar
4 t Baking Powder
1 Cup Milk
Preheat fryer to 325 degrees.
Use an apple corer to cut a hole in the pickle from one end to the other.
Stuff the pickle with a blue ribbon homemade hot dog. Then, skewer the dog with a 6” bamboo skewer.
Combine the dry ingredients for the cornbread batter and stir to mix well. Then add the wet ingredients and whisk until well combined and smooth.
Batter the pickle dogs and immediately place ½ way into the fryer while still holding the skewer. Do this until the batter starts to set. (this is so it will not stick to the basket)
Drop them fully into the fryer basket. You may need to use the other basket as a weight to keep the corndog submerged in the oil. They tend to float, and this will cause uneven cooking.
Once the corndogs reach an internal temperature of 155 degrees, pull them from the fryer and set them on a paper towel lined plate to rest and dry.
Enjoy dipped in mustard.