Carnival Corn Dogs Recipes

CORN DOGS

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.

CARNIVAL CORN DOGS

Steps:

• In a medium bowl, add flour, yellow cornmeal, granulated sugar, baking powder and ground sea salt; whisk until well blended.
• Add beaten egg, garlic powder, onion powder, smoked paprika and buttermilk. Whisk very well until smooth and there are no lumps.
• Transfer the batter into a tall glass or container; let sit for 30 minutes.
• Meanwhile, skewer the sausages and pat them dry with paper towels. Place flour in a fine sieve and dust over the dogs; set aside.
• Line a baking sheet with paper towels and set aside.
• Pour oil in a tall pot such as an asparagus steamer. Turn the burner on medium-high and heat the oil until the thermometer reads 370ºF.
• Dip hot dogs in the batter and let the excess drip off. Quickly place in the hot oil and hold it for 15 seconds or so to prevent it from sticking to the bottom before letting it go.
• Cook for 5 minutes or until golden.
• Transfer to the prepared baking dish to remove any excess oil.

MINI CORN DOGS

Steps:

• Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Insert wooden ice pop sticks or skewers securely into the hot dogs.
• Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
• Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
• When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
• Serve immediately with ketchup and mustard.

FAIR-FAVORITE CORN DOGS

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers 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, 2-3 minutes, turning occasionally. Drain on paper towels.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

CARNIVAL CORN DOGS

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.

CALIFORNIA CORN DOGS

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.