Homemade Corn Dog Recipe – How To Make Corn Dogs

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Will Dickey

Don’t wait for the state fair – you can totally make corn dogs at home! Although the bacon-wrapped hot dogs are irresistible, and Ree Drummond’s chipotle chili dogs are perhaps Ladd Drummond’s favorite, these corn dogs are hard to beat! Pair them with these delicious BBQ sides for guaranteed BBQ success!

How do you make corn dogs?

Corn dogs are very easy to prepare! Simply skewer hot dogs, whip batter, heat oil, dip dogs and fry until golden! Here are some tricks that make them even easier: Use a deep cup, like a pint glass, to beat the hot dogs. It should be deeper than the hot dogs are long so that there is enough room to dip the whole hot dog into the batter. Once the hot dog is completely coated, using the stick as a handle, carefully lower the hot dog into the hot oil at a slight angle until it is below the surface of the oil, and swirl it around for a few seconds to set the dough before letting go of the stick.

What’s going on with corn dogs?

A drizzle of ketchup and mustard are the classic condiments for corn dogs, but why stop there? The Sriracha chili sauce adds a nice kick. The honey mustard brings a little sweetness. They are also perfect for dipping! Dip them in queso dip, burger sauce, ranch dressing, whatever your heart desires!

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Yields:

6 – 8


portions

Preparation time:

0

hours

15

minutes

Total time:

0

hours

40

minutes

Cornstarch, for sprinkling hot dogs

1 tbsp.

Granulated sugar

1/4 tsp.

ground red pepper

1 ea.

+ 2 tbsp. whole milk

Vegetable oil, for frying

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  1. Pat each hot dog dry with a paper towel. Thread each hot dog onto a 6-inch skewer, leaving about 2 inches of the skewer as a handle.
  2. Lightly sprinkle hot dogs with cornstarch. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light coating. Put aside.
  3. Whisk together cornmeal, flour, sugar, baking powder, salt and red pepper in a medium bowl. In another bowl, whisk together milk, vegetable oil, honey and egg. Add milk mixture to cornmeal mixture and whisk until smooth. Let stand for at least 5 minutes.
  4. Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until the oil reaches 350°.
  5. While the oil is heating, transfer the batter to a tall glass larger than the hot dogs. Working with one hot dog at a time, dip hot dog into batter, twisting to completely coat in batter. While turning, remove the hot dog from the batter and lower it diagonally into the hot oil, swirling it by the stick for 5 seconds to set the coating. Drop the stick and fry until the hot dog is browned on all sides while turning with tongs, about 3 minutes. (You can fry up to 3 corn dogs at a time depending on the size of your pan, just be careful not to overcrowd the pan.) Remove the hot dogs from the oil and place them on a lined plate absorbent paper. Repeat with the remaining hot dogs.
  6. Serve the corn dogs with mustard and ketchup.

This recipe makes enough batter for four more corn dogs, but you’ll need to tilt the glass to get the hot dogs completely coated.

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