CORN DOG BATTER RECIPE RECIPES

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STATE FAIR CORN DOG BATTER RECIPE - FOOD.COM



State Fair Corn Dog Batter Recipe - Food.com image

Make and share this State Fair Corn Dog Batter recipe from Food.com.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 8 corndogs, 8 serving(s)

Number Of Ingredients 7

1/2 cup plus 3 tablespoons all-purpose flour
1 1/2 cups cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/8 teaspoon cayenne 2 large egg
1 1/4 cups well-shaken buttermilk

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, FatContent 1.2, SaturatedFatContent 0.3, CholesterolContent 1.8, SodiumContent 195.2, CarbohydrateContent 26.1, FiberContent 1.9, SugarContent 2.5, ProteinContent 3.9

BEST CORN DOG RECIPE - HOW TO MAKE CORN DOGS



Best Corn Dog Recipe - How to Make Corn Dogs image

Never made Corn Dogs yourself? Head to Delish.com and give it a try.

Provided by Makinze Gore

Categories     30-minute meals    dinner party    Summer    dinner    lunch    meat    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 14

12

hot dogs

1 c.

all-purpose flour

3/4 c.

cornmeal

3 tbsp.

granulated sugar

1 tsp.

baking powder

1 tsp.

kosher salt

1/2 tsp.

baking soda

1/4 tsp.

freshly ground black pepper

1/4 tsp.

cayenne pepper

1 c.

buttermilk

2

large eggs

Vegetable oil

Ketchup, for serving

Mustard, for serving

Steps:

  • Pat hot dogs completely dry with paper towels, then skewer with long wooden skewers. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne. In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel–lined plate. Fry remaining hot dogs, letting oil come back to temperature between batches. Serve with ketchup and mustard.

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  • Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
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