We’re not saying this is healthy. We’re not claiming it has a lot of nutritional virtue. We are saying that this snack is a totally salty, cheesy craving crushing indulgence. And it’s something you should try at least once.
A “pogo” is what Canadians call corn dogs, and this snack here takes its inspiration from that carnival favorite. This pogo is like a corn dog… without the dog. Instead, it has a juicy pickle fried in pretzel batter! (And blanketed in nacho cheese, we might add.)
The process is simple. You skewer a few whole dill pickles and coat them in ooey, gooey nacho cheese. You then freeze the pickles until the cheese has hardened and then dip them in a batter made with pretzel crumbs (and some other great stuff). The whole shebang goes into the fryer and comes out as one crispy-crunchy, juicy, ooey-gooey smorgasbord of a snack.
Pretzel Pickle Pogo
1 hour to prepare serves 8
- 8 large dill pickles
- 2 cups nacho cheese
- 1 cup all-purpose flour
- 2/3 cup pretzels, crushed
- 2 tablespoons granulated sugar
- 1 egg
- 1 tablespoon baking powder
- 2 tablespoons oil, plus more for frying
- 1/4 teaspoon salt
- 1-2 cups milk
- When ready to fry, add oil to fryer and heat to 355°F.
- Skewer each pickle with a bamboo skewer and dip fully in nacho cheese. Set on a baking sheet lined with wax paper. Place in freezer until cheese has frozen solid.
- In a medium bowl, mix together flour, pretzel crumbs, sugar, egg, baking powder, salt and oil. Add enough milk to make a smooth batter.
- Dip cheese-covered pickles in batter and place carefully in fryer. Fry until golden brown. Enjoy!