DEEP FRY CORN DOGS RECIPES

Name: Perfect Corn Dogs
Prep time: 10 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 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. ground cayenne pepper; 1 c. buttermilk; 2 large eggs; Vegetable oil; Ketchup, for serving; Mustard, for serving

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BEST CORN DOG RECIPE - HOW TO MAKE CORN DOGS - DELISH

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Never made Corn Dogs yourself? This easy recipe makes corn dogs that would rival a state fair's.

Provided by Makinze Gore

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 14

Ingredients

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. ground 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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