Corn Dog Twists 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

CORN DOG TWISTS



Corn Dog Twists image

Kids will have as much fun making as they will eating these cute twists on hot dogs and buns! Set out bowls of relish, mustard and ketchup for dunkable fun. -Melissa Tatum, Greensboro, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
8 hot dogs
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • Separate cornbread twists; wrap 1 strip around each hot dog. Brush with butter; sprinkle with cheese. Place on a lightly greased baking sheet. , Bake at 375° for 11-13 minutes or until golden brown.

Nutrition Facts : Calories 302 calories, Fat 21g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 815mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 8g protein.

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

KOREAN CORN DOGS RECIPE BY TASTY



Korean Corn Dogs Recipe by Tasty image

These cheesy, beefy, sweet, and savory corn dogs probably have you drooling already. Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard.

Provided by Tikeyah Whittle

Categories     Lunch

Time 30m

Yield 12 servings

Number Of Ingredients 17

canola oil, for frying
kosher salt, for boiling
1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
2 tablespoons all purpose flour
2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup whole milk, plus 3 tablespoons
1 large egg, beaten
6 all-beef hot dogs, halved crosswise
2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
2 cups panko breadcrumbs
2 cups korean rice puffs
¼ cup granulated sugar, for sprinkling
yellow mustard
12 wooden skewers

Steps:

  • Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
  • Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
  • Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
  • Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
  • Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
  • Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
  • For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
  • For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
  • For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
  • Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
  • To serve, drizzle ketchup and mustard over the corn dogs.
  • Enjoy!

Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 1 gram, Protein 29 grams, Sugar 11 grams

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