Don’t wait for the state grant – you can totally make corn dogs at home! although Bacon wrapped hot dogs are irresistible, and Ree Drummond’s chipotle chili dogs may be Ladd Drummond’s favorite, these corn dogs are hard to beat! Pair them with these delicious BBQ sides for guaranteed cooking success!
How do you make corn dogs?
Corn dogs are very easy to make! Simply stick some hot dogs on the skewer, whisk the batter, heat the oil, submerge the dogs and fry them golden brown! Here are a few tricks that make them even easier: Use a deep cup, such as a pint glass, to pound the hot dogs. It should be deeper than the hot dogs are tall so that there is enough room to dip the entire hot dog into batter. Once the hot dog is completely covered, using the stick as a handle, gently lower the hot dog into the hot oil at a slight angle until it is below the surface of the oil, then swirl it around for a few seconds to to set the batter before letting it dry. go off the stick.
What Happens on Corn Dogs?
A splash of ketchup and mustard are the classic corn dog seasonings, but why stop there? Sriracha chili sauce adds a nice kick. Honey mustard brings a little sweetness. They are also great for dipping! Dip them in queso dip, burger sauce, ranch dressing – whatever your heart desires!
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6 – 8
Cornstarch, for dusting hot dogs
ground red pepper
+ 2 tbsp. Full Milk
Vegetable oil, for frying
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- Pat each hot dog dry with paper towels. Thread each hot dog onto a 6 inch skewer, leaving about 2 inches of the skewer for a handle.
- Sprinkle the hot dogs lightly with cornstarch. Using your fingers, rub the cornstarch evenly over the hot dogs to form a very light layer. Put aside.
- Mix the cornmeal, flour, sugar, baking powder, salt and red pepper in a medium bowl. In another bowl, whisk together the milk, vegetable oil, honey and egg. Add the milk mixture to the cornmeal mixture and beat until smooth. Let stand for at least 5 minutes.
- Add vegetable oil to a Dutch oven to a depth of about 2 1/2 inches. Heat over medium heat until oil reaches 350°.
- While the oil is heating, transfer the batter to a tall glass taller than the hot dogs. Working with one hot dog at a time, dip the hot dog in the batter and turn to coat completely with batter. Still turning, remove the hot dog from the batter and lower it diagonally into the hot oil, swirling the stick for 5 seconds to set the coating. Release the stick and cook until hot dog is browned on all sides, turning with tongs, about 3 minutes. (You can cook up to 3 corndogs at a time, depending on the size of your pan, being careful not to overcrowd the pan.) Remove the hot dogs from the oil and place on a paper towel-lined plate. Repeat with the remaining hot dogs.
- Serve corndogs with mustard and ketchup.
This recipe makes enough batter for four extra corndogs, but you’ll need to tilt the glass to get the hot dogs fully coated.
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