French Fry Corn Dogs Recipes
GAMJA HOT DOG
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
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.
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
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