Corn Dogs

  4.0 – 1 reviews  • Hot Dog Restaurants
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 6 servings

Ingredients

  1. 2 quarts peanut or grapeseed oil, for frying
  2. 1 1/2 cups fine yellow cornmeal
  3. 1 1/4 cups all-purpose flour
  4. 1/4 cup sugar
  5. 1 tablespoon baking powder
  6. Kosher salt
  7. 1 large egg, beaten
  8. 1 3/4 to 2 cups buttermilk
  9. 1 tablespoon vegetable oil
  10. 1 tablespoon honey
  11. 6 hot dogs
  12. 2 tablespoons cornstarch
  13. Ketchup and mustard, for serving

Instructions

  1. Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat. Line a large plate or baking sheet with paper towels; set aside. Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl. Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine. The batter should be a little thicker than pancake batter¿it should fall off a spoon but not run off it.
  2. Dry the hot dogs thoroughly with a paper towel. Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end. Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted. Gently tap the hot dogs to remove the extra cornstarch.
  3. Pour the batter into a tall drinking glass. Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed. 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. (If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk, 1 tablespoon at a time, and redip the hot dog.)
  4. Once coated, immediately place the battered hot dog into the oil while still holding the stick. 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 paper towels to drain. Repeat with the remaining hot dogs and batter.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 794
Total Fat 51 g
Saturated Fat 9 g
Carbohydrates 70 g
Dietary Fiber 3 g
Sugar 16 g
Protein 15 g
Cholesterol 57 mg
Sodium 795 mg

 

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