Corn Dog Fries Recipes

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CORN DOGS



Corn Dogs image

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

1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
2 (16 ounce) packages beef frankfurters
16 wooden skewers

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

KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE



Korean-Inspired Corn Dogs with Boom Boom Sauce image

I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!

Provided by Katie Lee Biegel

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

Canola oil, for deep-frying
6 all-beef hot dogs (each about 5 inches long)
1/3 cup milk
2 tablespoons packed light brown sugar
1 large egg
1/2 cup all-purpose flour
1/2 cup sweet rice flour (glutinous rice flour)
1 teaspoon baking powder
Pinch kosher salt
2 cups panko breadcrumbs
12 ounces frozen crinkle-cut sweet potato fries, diced (about 3 cups), optional
2 tablespoons granulated sugar, optional, for sprinkling
Boom Boom Sauce, recipe follows, for serving
Ketchup or yellow mustard, optional, for serving
1 cup mayonnaise
1/2 cup sweet chili sauce
1/4 cup sriracha
1 teaspoon garlic salt

Steps:

  • Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
  • While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
  • Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
  • To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
  • Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
  • When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
  • Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.

GAMJA HOT DOG



Gamja Hot Dog image

Corn dogs are loved by so many in Korea because they are easy to eat and carry as you walk around the busy streets of Myeong-dong, Gangnam or Dongdaemun in Seoul. They hold a great place in my heart because they remind me of times with my mom. Exhausted from hours of shopping, we would drop by a small blue pick-up truck that sold a variety of corn dogs and fried them on the spot. This recipe is close to what I eat in Korea, with a soft bread-like coating encasing the hot dog, and delicious crunchy bits of French fries on the exterior.

Provided by Food Network Kitchen

Time 30m

Yield 6 corn dogs

Number Of Ingredients 11

6 hot dogs
One 32-ounce bag frozen crinkle-cut French fries, thawed and cut into 1/2-inch pieces
Canola oil, for frying
3 1/4 cups bread flour, plus more for dredging (see Cook's Note)
1/2 cup sugar
1/4 cup cornmeal
1 tablespoon baking powder
Kosher salt
1 1/2 cups whole milk, plus more if needed for thinning
2 large eggs
Ketchup and mustard, for serving

Steps:

  • Pat dry the hot dogs and thread each three-quarters of the way onto an 8-inch wooden skewer. Set aside.
  • Spread the fries in a large shallow dish or baking sheet.
  • Heat 3 to 4 inches of oil in a large heavy-bottomed saucepot over medium heat until a deep-frying thermometer registers 350 degrees F.
  • Meanwhile, whisk the flour, sugar, cornmeal, baking powder and 1 tablespoon salt in a large bowl. Whisk the milk and eggs in a medium bowl. Add the liquid to the flour mixture and whisk until combined. Add a tablespoon of milk if needed to loosen the batter. Pour the batter into a tall drinking glass, reserving any extra batter. Put some flour on a plate for dredging the hot dogs.
  • Dredge a hot dog first in the flour, then dip into the glass of batter and swirl and twist up slowly to pull out; let the excess drip back into the glass. (Be careful when lifting back up, as the batter is very sticky.) Once the hot dog is completely covered with batter, lay it on the bed of fries and sprinkle some fries on top until mostly covered. Roll the hot dog and then secure the fries in place by patting and packing them in gently. Repeat with a second hot dog.
  • Lower both hot dogs into the hot oil one at a time and fry, turning, until golden, 3 to 4 minutes per batch. Remove the hot dogs with tongs and drain on a cooling rack or paper towel-lined plate; season with salt. Continue to coat and fry the hot dogs in batches of 2, refilling the glass with batter as needed. Serve with ketchup and mustard for dipping.

DAD'S HOMEMADE CORN DOGS



Dad's Homemade Corn Dogs image

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

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup whole milk
1 large egg
16 large hot dogs
4 cups vegetable oil for frying
16 skewers

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

CORN DOG FRIES



Corn Dog Fries image

From phantomgourmet. We love hot dogs and this recipe really caught my eye. Curly Corn Dog Fries.....Now I've seen everything! Note: Cooking time is for 1 hot dog strip. Since I haven't made this yet I don't know how many strips can be fried at one time. If someone tries this, let me know.

Provided by CJAY8248

Categories     Healthy

Time 20m

Yield 4 hot dogs, 6-8 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 large jalapeno, seeded and finely minced
1 (8 1/2 ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
4 tablespoons flour, for dredging
4 beef hot dogs

Steps:

  • Preheat oil in deep fryer to 375*.
  • In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
  • Slice the hot dogs lengthwise into 8ths. Making long strips.
  • Scatter the cornstarch and flour into a medium sized bowl. Toss the strips of hot dogs in the mixture and shake well to remove any excess.
  • Place the hot dog strips into the bowl of batter.
  • Note: If you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil.
  • Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 or 5 minutes. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes.
  • Serve with hot dog dipping sauces.

Nutrition Facts : Calories 346.5, Fat 10.6, SaturatedFat 4, Cholesterol 18.4, Sodium 1223.7, Carbohydrate 53.1, Fiber 3, Sugar 5.9, Protein 10.6

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