Corn dogs spent decades stuck at the state fair. Carnies. Sketchy batter. A vague sense of meh somewhere around bite three. But Questified Dill Pickle Corn Dogs ditch the deep fryer for a gloriously doughy, sublimely cheesy “layer of excellence” made from Quest Dill Pickle Protein Chips. So step right up, youngster. And make your snacking dreams come true with tangy, crispy, high quality protein. Same stick, new macros.
Check out the full recipe below:
NUTRITIONAL INFO
DILL PICKLE CORN DOGS
Yields: 6 servings | Serving Size: 1 corn dog
Calories: 420 | Protein: 21g | Fat: 33g | Net Carb: 8g
Total Carb: 10g | Sugar: 1g
Ingredients
DILL PICKLE CORN DOGS
- 6 beef hot dogs
- 1 cups almond flour
- 1 bag Quest Dill Pickle Chips, crushed
- ¼ cup corn flour
- ¼ cup cotija cheese
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups shredded mozzarella cheese
- 1 tbsp cream cheese
- 1 egg
Method
- Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
- In a mixing bowl, combine the flours, crushed chips, cotija cheese, baking powder, and salt.
- In another bowl, add the mozzarella cheese and cream cheese and microwave for 20 seconds. Stir until combined.
- Use your hands to combine the dry ingredients with the cheeses and egg until a dough forms.
- Roll the dough out on a piece of parchment paper and cut into 6 even rectangles.
- Roll up each hot dog in the dough using the parchment paper to help guide you and keep the dough together.
- Place the corn dogs on the baking sheet and bake for 14-15 minutes and golden brown. Serve with your favorite condiments.
