CORN DOG RECIPE - EVEN BETTER THAN AT THE STATE FAIR!
Steps:
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt and pepper.
- In a small bowl, whisk together the egg and milk.
- Pour the wet ingredients into the cornmeal mixture, whisking until batter is well incorporated.
- Transfer batter to a shallow pie plate or tall thin glass for easy dipping.
- Remove hot dogs from package and pat dry with a paper towel. Insert wooden skewer into each hotdog, at least half way through.
- Heat oil over medium-high heat until it reaches 360ºF.
- Line a plate with paper towels.
- Working in small batches, dip and roll each hot dog in the batter until it's completely coated. Shake off any excess batter and lower it into the hot oil.
- Fry the corn dog until lightly browned, about 3 minutes.
- Transfer it to the paper towel-lined plate and let drain.
- Repeat the process for the remaining hot dogs.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
A PLUS FAIR CORN DOGS
Make your own corn dogs just like at the fair with this rich buttermilk corn batter.
Provided by ROBY
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 19m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g
STATE FAIR CORN DOGS
Provided by Cuisine at Home
Categories Appetizers / Snacks
Yield 16 servings (16 corn dogs)
Number Of Ingredients 16
Steps:
- Heat oil in a 7–8-qt. pot over medium-high to 375°.
- Combine buttermilk, eggs, relish, mustard, and Tabasco in a bowl.
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick.) Whisk mixture until smooth again; transfer to a tall measuring cup.
- Halve hot dogs crosswise. Insert popsicle sticks into cut ends of hot dogs. Dip dogs into batter, coating entirely. Fry dogs in batches of four until golden, 5–7 minutes; drain on a paper-towel-lined baking sheet.
Nutrition Facts : ServingSize 16 servings (16 corn dogs), Calories 201, Fat 13g, Carbohydrate 16g, Fiber 1g, Protein 6g, SaturatedFat 4g, Sodium 716mg, Cholesterol 45mg
IOWA STATE FAIR CORN DOGS
Who doesn't like corn dogs? I bet not many. This recipe is from the Gourmet web exclusive and these are very yummy! The original recipe calls for grilling the hot dogs first to bring out the smokier taste to the corn dogs and they do, but if you are in a hurry like many of us, you can go from opening the package of hot dogs to this recipe and the results will still be great. This recipe calls for 8 hot dogs, but I find that there is usually about 1/3 of the batter leftover every time. Not a problem, you can use the leftover batter to fry up anything else such as asparagus, green beans, onions, etc after making corn dogs. They will taste wonderful. The direction calls for a tall glass. The tall glass will hold the batter and you dunk the hot dogs in the glass which makes it much more convenient than rolling hot dogs around in a bowl with a batter.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 8 corn dogs
Number Of Ingredients 13
Steps:
- Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess.
- Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat.
- Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and 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. Fry, turning occasionally until golden brown all over, about 2-3 minutes.
- Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done.
- You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.
Nutrition Facts : Calories 336.2, Fat 19.2, SaturatedFat 6.4, Cholesterol 71.9, Sodium 943.9, Carbohydrate 30.3, Fiber 2, Sugar 4.1, Protein 10.9
STATE FAIR CORN DOG BATTER
Make and share this State Fair Corn Dog Batter recipe from Food.com.
Provided by silversparkles111
Categories < 60 Mins
Time 42m
Yield 8 corndogs, 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.
Nutrition Facts : Calories 129.1, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.8, Sodium 195.2, Carbohydrate 26.1, Fiber 1.9, Sugar 2.5, Protein 3.9
COUNTY FAIR CORN DOGS
Hear ye, hear ye! Here's something to bring back memories of the county fair. Use 10 wooden skewers for the franks, and dip away!
Provided by MARBALET
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Insert skewers into frankfurters and dust with flour; set aside.
- To Make Batter: In a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt, cayenne pepper, egg, 2 tablespoons oil and water. Whisk all together.
- Heat 1 quart oil in a large skillet over high heat (to about 375 degrees F, 190 degrees C). Roll or dip franks in batter, then fry until lightly browned. Drain on paper toweling and serve.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 17.7 g, Cholesterol 55.7 mg, Fat 29 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 8.6 g, Sodium 824.4 mg, Sugar 0.2 g
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.
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