“Dilly Dogs” Take Corn Dogs To A Whole New Level

Dilly Dogs are a Texas favorite and once you try one, it will be yours too.Invented at Globe Life Park, the Dilly Dog is “a Best Maid dill pickle cored and stuffed with an Angus beef jumbo dog that is then battered and deep fried.”


  • Canola oil, for frying
  • 4 jumbo pickles
  • Smoothie straw
  • 4 hot dogs
  • 1 mozzarella string cheese stick
  • 4 jumbo wooden skewers
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup whole milk
  • 1 large egg
  • 1 teaspoon hot sauce (such as Tabasco)
  • Mustard and ketchup, for serving

How to Make It

Step 1

Preheat frying oil to 350°F to 375°F in a large Dutch oven. Using an apple corer or paring knife, remove center of pickles (about the size of a hot dog). Discard pickle centers; dry pickles well on paper towels. Set aside.Step 2

Using a smoothie straw, remove center of each hot dog. Cut cheese stick lengthwise into 4 strips. Stuff each hot dog with 1 of the strips of cheese. Place stuffed hot dog inside each prepared pickle. Place skewer firmly in center of stuffed pickle; pat dry, and set aside.Step 3

Whisk together corn meal, flour, sugar, baking powder, salt, and pepper in a medium bowl. Stir in milk, egg, and hot sauce until well combined. Pour batter in a tall cup or pitcher. Step 4

Dip each stuffed pickle in batter, and coat well. Carefully place directly in hot oil. Fry 2 at a time, turning occasionally until evenly medium golden brown, 4 to 5 minutes. Drain on paper towels. Repeat with remaining corn dogs. (If necessary, break off bottom of skewer carefully to fit in Dutch oven.) Let stand 3 to 5 minutes. Serve with mustard and ketchup, if desired.

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