WATER CORN DOGS PLANT RECIPES

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DAD'S HOMEMADE CORN DOGS RECIPE | ALLRECIPES



Dad's Homemade Corn Dogs Recipe | Allrecipes image

My son loves corn dogs, but I despise all the additives in store-bought. This recipe makes us both happy!

Provided by BetterCookingForSingleFathers

Categories     Main Dishes    Sandwich Recipes    Hot Dogs and Corn Dogs Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon salt
? teaspoon ground black pepper
1 cup whole milk
1 large egg
16 large hot dogs
4 cups vegetable oil for frying
16 skewers

Steps:

  • Combine cornmeal, flour, white sugar, baking powder, salt, and pepper in a bowl; stir in milk and egg until batter is smooth. Refrigerate until batter is chilled.
  • Bring a large pot of water to a boil; cook hot dogs until heated through, about 7 minutes. Let hot dogs rest for 10 minutes and dry hot dogs on a paper towel.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert 1 skewer into each hot dog.
  • Pour batter into a large drinking glass. Dip hot dogs into the batter until well coated.
  • Fry 2 to 3 hot dogs at a time in the hot oil until lightly browned, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 545 calories, CarbohydrateContent 35.5 g, CholesterolContent 71.3 mg, FatContent 38 g, FiberContent 1.1 g, ProteinContent 15 g, SaturatedFatContent 11.9 g, SodiumContent 1347 mg, SugarContent 8 g

CORN DOG BATTER RECIPE - FOOD.COM



Corn Dog Batter Recipe - Food.com image

I came up with this batter by combining the best parts of several recipes to perfect a corn dog batter. It's great for zucchini slices, too! I live alone and the beauty of this batter is you don't have to use it all at once... leftover batter will last another day or two in the fridge. Please don't fry at more than 350° because the corn meal will burn before the veggies/corn dog pieces are cooked. .

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 egg
1 1/4 cups buttermilk (I never have buttermilk on hand so I use whole milk with 1 Tbsp of vinegar added and let it set for )
1/2 cup flour (in a bag to shake or dredge veggies or frankfurter pieces)

Steps:

  • Combine all ingredients (except the 1/2 cup of flour used for dredging) in a mixing bowl and whisk until smooth. Let set for about five minutes. Add another Tbsp or two of milk if you need to thin it a little
  • These make the cutest little corn "puppies" or corn "McNuggets" Cut as many frankfurters into four equal segments as you will need for however many people you are cooking for. Stick a toothpick into each of them, dip in batter, and fry. Leave the toothpick in -- it's cute. Or, if making full length dogs, pour batter in a tall glass and dip your weiner in it.
  • Drain on paper towels or newsprint and serve with mustard or ketchup or whatever condiments you want.
  • *TIPS --.
  • Remember -- this batter can be saved for a day or two so no need to use it all at once. If reusing batter from fridge take it out long enough for it to be room temperature. You might need to add a TBSP or two of water to loosen it back up to the right consistency.

Nutrition Facts : Calories 136.7, FatContent 1.5, SaturatedFatContent 0.4, CholesterolContent 19.8, SodiumContent 387.4, CarbohydrateContent 26.7, FiberContent 1.7, SugarContent 2.9, ProteinContent 4.4

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