Homemade Corn-dogs: YUM!
Photos by Mollie Strong, from Pintrest
Ever been too lazy to go buy a box of corn-dogs at the grocery store? Want a homemade twist to an old classic? You’re not alone! Learn how to use simple ingredients that may just be lying around your kitchen to make delicious home made corn-dogs!
What you’ll need:
- 1 ½ Cup of yellow cornmeal
- 1 ¼ Cups- All-purpose flour
- ¼ Cup of sugar
- 1 Tablespoon of baking powder
- ¼ Teaspoon of salt
- 1 Egg (beaten)
- 1 ½ Cups of buttermilk (regular milk works to)
- 1 Tablespoon of vegetable oil
- 1 Tablespoon of honey
- 1 Package of hot dogs
- 10 Wooden chopsticks
- 2 Quarts of vegetable oil, for frying
Directions:
- Combine the dry ingredients for this corn-dog batter recipe in a medium bowl.
- Add one cup of milk and 1 egg to the dry mixture and stir until well blended.
- Heat vegetable oil in a heavy, deep-sided saucepan until it reaches 375 degrees Fahrenheit. Use a pan deep enough to accommodate 2 to 3 hot dogs at a time and roomy enough so that they can be completely submerged without touching each other.
- Insert a skewer into each of the hot dogs, leaving enough of the skewer sticking out of one end to use for a handle.
- Rub each hot dog with cornstarch so the batter will better adhere to the hot dogs. *Hold the protruding end of the skewer and swirl the hot dogs in the batter until they are well-coated.
- Gently insert the hot dogs into the hot oil one at a time (cook for 3 minutes).
- Remove the corn dogs carefully from the oil using metal tongs (set them on a paper towel to drain).
- Allow the corn dogs to cool slightly before eating.
ENJOY!
Tips:
Fry only a few of corn dogs at a time or oil temperature may drop and the corn dogs will not be cooked properly.
Baking the corn dogs in an oven rather than a deep fryer will not typically show good results, and the batter may slide off the hot dog.