One evening Kelly mentioned wanting a corn dog. I had not had a corn dog for at least 15 years. I don’t even remember the last time I had a corn dog. I probably only ever had them once in my entire life. But as soon as she mentioned it I couldn’t get corn dogs off my mind. Funny how that works. If someone had said carrot sticks, I wouldn’t be giving them a second thought. But, corn dogs? I made them the very next day.
Like I said, I’d not eaten many corn dogs in my life, so I do not have much to compare these to. But I can’t imagine a corn dog tasting any better than these. My Mom, who hates to eat anything on a stick, loved these. We decided to make these at the last minute. At first I was at a loss as to what kind of stick to use. I was looking through my silverwear drawer for a bamboo skewer and instead I found disposable chop sticks. They worked perfect. Next time you get sushi to go, ask for extra chopsticks! Now, if you are thinking that this seems like a lot of batter for just 8 hot dogs, then check in tomorrow to see what we did with the extra batter!
Here is what you’ll need
Combine the eggs with the milk
Add the vegetable oil
In a separate bowl add the flour, cornmeal, salt , sugar and baking powder
Gradually combine the dry ingredients with the wet ingredients
Insert a chop stick into each hot dog
Dredge the hot dogs in flour
Dip each hot dog in the batter
Fry each side until golden brown, set on a paper towel
Serve with dipping sauce of your choice: ketchup, mustard, cheese sauce…
Corn dogs
Ingredients
- 1 1/2 cup whole milk
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1 tsp salt
- 2 tbsp sugar
- 1 1/2 cup all purpose flour plus additional for dredging
- 1 cup cornmeal
- 2 tsp baking powder
- hot dogs
- vegetable oil – enough to frying
- chop sticks or some type of skewer
Instructions
- Place enough vegetable oil into a skillet and heat to 375 degrees. I used a candy thermometer to monitor my oil temperature. Into a large bowl add the milk, eggs, ¼ cup vegetable oil. Whisk to combine. Set aside. Into a separate bowl add: salt, sugar, 1 ½ cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated. Insert chop sticks half way into each hot dog {careful not to pierce the hot dog}. On a plate add enough flour to dredge hot dogs. Dredge hot dogs in flour and then dip them into batter mixture. Carefully place battered hot dogs into the hot oil. Do not crowd pan. I did mine 2 at a time. Cook until golden. Turning so they’re evenly browned on all sides. Transfer corn dogs to a plate lined with
