Homemade Corn Dogs

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    • #344105

      Homemade Corn Dogs

      From Cook’s Country | August/September 2012

      Why this recipe works:

      To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs.
      Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs.

      To make
      coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.

      Makes 8 corn dogs

      1 1/2 cups yellow cornmeal
      1 1/2 cups all-purpose flour
      1 tablespoon baking powder
      1 teaspoon baking soda
      2 teaspoons sugar
      1 1/2 teaspoons salt
      1/2 teaspoon cayenne pepper
      1 3/4 cups buttermilk
      4 large eggs, lightly beaten
      8 hot dogs
      3 quarts peanut or vegetable oil



      Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated.

      Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs
      in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.


      Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl
      to coat with batter.

      Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.

      Transfer to wire rack. Return oil to 350 degrees
      and repeat with remaining batter and hot dogs. Serve.

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