Corn Dogs
Bring the fair to your backyard with this classic corn dog recipe. If you don’t want to worry about making burgers or steaks for afternoon guests, then corn dogs are a great option for lighter fare that will still be satisfying. Most of the ingredients are simple pantry ingredients, like cornmeal, flour, sugar, and baking powder. All you need is a deep fryer and a little bit of time for some simple preparation before you start frying. Make sure to serve the corn dogs hot, before the cornmeal crust has started to get soggy.
Yield
Conversions
Ingredients
oil for frying
12
beef or turkey hotdogs
20
skewers
½
cups cornmeal
½
cups flour
2
tbsp sugar
2
tsp baking powder
½
tsp salt
1
egg
½
cups buttermilk
Preparation
Heat oil to 360°F .
Cut each hotdog in half, pat dry with paper towels. Insert a skewer into each.
In a large bowl, whisk together all dry ingredients.
In a small bowl, whisk together the egg and the buttermilk, and pour into the dry ingredients. Blend well.
Pour batter into a tall container (such as a glass) for easy dipping.
Dip each hotdog piece into the batter.
Fry a couple corndogs at a time, until golden brown (for about 3 minutes), turning so the batter cooks evenly.
Drain on paper towels. Serve hot.
Nutrition Information
Serving Size
Comments (1)
Sheila Proctor
I used this recipe for a summer birthday party. Even the adults liked them!