FRIED PICKLE DOGS
Different way to eat pickles on your dogs.
Provided by Linda T
Categories Main Dishes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Slice dill pickles lengthwise into strips. Place flour in a dish. Combine eggs and 1 tablespoon mustard in a second dish. Combine cornmeal, salt, and pepper in a third dish.
- Heat canola oil in a skillet over medium-high heat. Dip a pickle slice in the flour, egg, and cornmeal mixtures. Place in the hot oil. Fry until golden brown, 3 to 5 minutes. Turn and cook the other side until golden, about 2 to 3 minutes more. Remove from skillet and place on paper towels to drain. Repeat with remaining pickle slices. Pour off most of the oil; reserve the rest in the pan for frying hot dogs.
- Fill a saucepan with water and bring to a boil. Place hot dogs in boiling water, remove from heat, and let stand for 5 minutes. Remove hot dogs from water and let cool slightly. Wrap each hot dog with a strip of bacon, securing with a toothpick if desired.
- Heat skillet with reserved oil over medium heat. Fry bacon-wrapped hot dogs until bacon is crispy, turning occasionally, 5 to 7 minutes.
- Spread remaining mustard on a toasted bun and top with a bacon-wrapped hot dog. Tuck in slices of fried pickle. Repeat with remaining mustard, buns, hot dogs, and pickles.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 43.9 g, Cholesterol 127 mg, Fat 33.1 g, Fiber 1.9 g, Protein 18.5 g, SaturatedFat 8.7 g, Sodium 1243.3 mg, Sugar 4.8 g
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