- July 10, 2014 at 5:05 pm #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.
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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