CORN DOGS RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 8 corn dogs
Number Of Ingredients 13
Steps:
- Special equipment: 8 sets chopsticks, not separated
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
- 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.
FAIR-FAVORITE CORN DOGS RECIPE: HOW TO MAKE IT
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk the dogs to create an even coating all around. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 10 corn dogs.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 352 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 682mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
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- 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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Prepare corn dogs at home just like you'd get at the fair. Both kids and grown-ups will love this hearty corn dog batter. —Ruby Williams, Bogalusa, Louisiana
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- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
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