Corn Dogs

Corn Dogs requires roughly 40 minutes from start to finish. This recipe serves 8. This side dish has 4359 calories, 11g of protein, and 470g of fat per serving. For $4.35 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up yellow cornmeal, onion, beef hot dogs, and a few other things to make it today. This recipe is typical of American cuisine. This recipe is liked by 27 foodies and cooks. It is brought to you by Foodnetwork. With a spoonacular score of 53%, this dish is solid. Mini Jalapeno Corn Dogs and Corn Dog Bites {gluten-free}, Corn Cob Puppies (Corn Dogs), and Corn Dogs are very similar to this recipe.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

2. Special equipment: 8 sets chopsticks, not separated

3. 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.

4. 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.

5. Scatter the cornstarch into a dry pie pan.

6. Roll each hot dog in the cornstarch and tap well to remove any excess.

7. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed.

8. 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.

Nutrition Information:

covered percent of daily need

 

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