CORNDOG PICKLES
Makes 6
6 whole cucumber pickles (3½ to 4 inches long)
1 cup all-purpose flour
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°.
2. Let pickles drain on paper towels. Pat dry with additional paper towels.
In a small bowl, place ½ cup flour. In a medium bowl, whisk together
