DAD'S HOMEMADE CORN DOGS
My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!
Provided by BetterCookingForSingleFathers
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
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.
Nutrition Facts : Calories 545 calories, Carbohydrate 35.5 g, Cholesterol 71.3 mg, Fat 38 g, Fiber 1.1 g, Protein 15 g, SaturatedFat 11.9 g, Sodium 1347 mg, Sugar 8 g
CALIFORNIA CORN DOGS
My kids loved these-I used the pot method, not the deep fryer and they came out great! This recipe originated from Todd Wilbur, however I have adjusted the flour-I like a bit more corn meal flavor.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oil to 375 degrees (use a deep fryer OR deep pot).
- Combine flour, corn meal, sugar, salt and baking soda in a large bowl.
- Combine the milk and egg yolks and add to dry ingredients.
- Mix on high until batter is smooth.
- Pat dry the hot dogs and stick the thin end of a chopstick half way into the hot dog.
- Repeat with the remaining 9.
- When oil has reached 375 dip the dogs, one at a time into the batter, turning slowly to get a nice even coat.
- Hold the hot dog up by the stick and let some batter drip off.
- Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly.
- If using a pot cook 3 or 4 dogs at a time, turning with forks to evenly brown-around 5 minutes.
- If using a deep fryer use the lid to weigh down the dogs.
- Drain on paper towels or a rack.
- Repeat with remaining dogs.
Nutrition Facts : Calories 1718, Fat 175.8, SaturatedFat 23, Cholesterol 38.6, Sodium 560.2, Carbohydrate 35.9, Fiber 1.3, Sugar 12.3, Protein 5
CHICAGO CORN DOGS BITES
Provided by Molly Yeh
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
- Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
- Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.
ULTIMATE STADIUM CORN DOGS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 6 corn dogs
Number Of Ingredients 9
Steps:
- Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel.
- Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes.
- Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping.
CORN DOGS
I made up this recipe many years ago, because I loved the corn dogs you buy at carnivals but could not find a recipe for them. Great served with mustard.
Provided by SUZZANNA
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
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.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 19.2 g, Cholesterol 42.5 mg, Fat 22.9 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 7.6 g, Sodium 776 mg, Sugar 5.9 g
CARNIVAL CORN DOGS
Make and share this Carnival Corn Dogs recipe from Food.com.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 13m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a deep fryer to 375-400 degrees.
- combine dry ingredients.
- combine milk and eggs-mix well.
- add dry ingredients-mix well.
- place frankfurters on skewers,dip in batter mixture,allow excess to drip off.
- fry in hot oil for 3 minutes, until browned.
- drain on paper towels.
- keep warm in low oven.
Nutrition Facts : Calories 250.1, Fat 15.8, SaturatedFat 6.2, Cholesterol 69.6, Sodium 803.9, Carbohydrate 17.9, Fiber 1, Sugar 1.7, Protein 9
INDIANA-STYLE CORN DOGS
One of the best parts of the many fairs and festivals in Indiana is the corn dogs! My family loves corn dogs, so I fix them fairly often at home. -Sally Denney, Warsaw, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, whisk the first 8 ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass., In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 21g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 805mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
CORN DOGS
When executive editor John Willoughby caught sight of these freshly fried corn dogs, he exclaimed, "Just like the Iowa State Fair!" When he bit into one, he acknowledged that it was even better. Grilling the hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell-delicious with mustard or ketchup and a frosty root beer on the side.
Provided by Andrea Albin
Categories Egg Kid-Friendly Quick & Easy Lunch Cornmeal Summer Grill Buttermilk Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 corn dogs
Number Of Ingredients 15
Steps:
- Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 tablespoons flour on another plate and roll hot dogs in flour to coat, shaking off excess.
- Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
- Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 tablespoons vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
- Transfer some of batter to a tall glass, filling it almost to the top.
- Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
BAKED CORN DOGS
This recipe for baked corn dogs uses chicken sausage, a new and improved take on a state-fair snack. Serve with Speedy "Baked" Beans and Tangy Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
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.
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
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!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
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