Time 45m Yield 8 Number Of Ingredients 11 Steps:
Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled. Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog. Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated. Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.
Time 25m Yield 10 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.
Time 55m Yield 6 corn dogs Number Of Ingredients 12 Steps:
In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels. In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time. Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch. Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs.
Time 40m Yield 16 Number Of Ingredients 11 Steps:
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Time 40m Yield 8 corn dogs Number Of Ingredients 13 Steps:
Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Yield 15 mini corn dogs Number Of Ingredients 11 Steps:
In a medium sized mixing bowl, whisk together dry ingredients. Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes. Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs. Preheat oil to 350ºF (180ºC). Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil. Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs. Dry off excess oil with paper towels. Serve with side of veggies or fruit. Enjoy!
Time 30m Yield 12 servings Number Of Ingredients 17 Steps:
Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby. Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess. Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use. Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers. Add the panko, floured potatoes, and rice puffs to individual plates or small trays. Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter. For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed. For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated. For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed. Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind. To serve, drizzle ketchup and mustard over the corn dogs. Enjoy!
Time 45m Yield Makes 12 Number Of Ingredients 9 Steps:
Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine cornmeal, flour, baking powder, salt and egg; mix well. Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken. Meanwhile, heat oil to 375 degrees F. Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off. Fry until golden brown, about 5-6 minutes. (I’ve found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.). Drain on paper towel.
Time 35m Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined. Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.
More about “corn dogs recipes”
Time 15m Yield 8 dogs, 8 serving(s) Number Of Ingredients 9 Steps:
Mix all the dry ingredients, then add eggs and milk. Mix till lump free. Skewer the dogs & dip into the batter to coat. Deep fry in 350 degree oil. Remove when golden brown, about 5 minutes.
