Pulled Pork & Pickle Corn Dog
Published: Friday, August 28, 2026
Canola oil, for frying
4 large whole dill pickles (about 20 oz. total)
¾ c. barbecue pulled pork, warmed
1 oz. (about 1/3 c.) Cheddar cheese, finely shredded
1 c. all-purpose flour, divided
½ c. fine-ground yellow cornmeal
1 Tbsp. cornstarch
1 Tbsp. white sugar
2 tsp. baking powder
¾ tsp. kosher salt
1/8 tsp. black pepper
¾ c. whole buttermilk
1 large egg, beaten
Ranch dressing and barbecue sauce, for serving
Heat 2" oil in a large, heavy-bottomed pot over medium heat to 350°. Line a plate with paper towels and set aside. Hollow out inside of pickles using an apple corer, leaving a 1/8" border; discard seeds and pulp. Combine pork and Cheddar in a medium bowl; stuff into each pickle (3 to 4 Tbsp. per pickle).
Place ½ cup flour in a shallow dish. Pat stuffed pickles dry with paper towels; roll in flour until lightly and evenly coated. Insert a (6") sturdy, heavy skewer lengthwise through each pickle. Whisk remaining ½ cup flour, cornmeal, cornstarch, sugar, baking powder, salt and pepper together in a medium bowl; whisk in buttermilk and egg until smooth.
Pour batter into a tall, narrow glass. Dip 1 pickle into batter, letting excess drip off; immediately and carefully, lower battered pickle into hot oil. Fry, flipping often, until golden all over, 4-5 minutes. Transfer to the prepared plate to drain. Repeat battering and frying with remaining pickles. Drizzle pickles with ranch dressing and barbecue sauce. Serve with more sauce on the side.
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