April 6, 2013

Good Old-Fashioned Corn Dogs!



Our family loves corn dogs. When perusing the GBP Game-Day Fan Fare cookbook for the review I found a recipe for corn dogs.  I was a bit hesitant to make them since I think if you find something good, don't mess with it.  We had found a yummy brand at the store and I was fearful that the homemade kind would get an "it's okaaaayyy, but..." from the family.  Boy was I wrong!  I got several "You need to make these again!!".  Well, alrighty then!




Corn Dogs
1/2 c. cornmeal
1-1/2 c. all-purpose flour
1/4 c. sugar 
2 t. salt
4 t. baking powder
1 c. milk
1 egg, beaten
8 hot dogs
8 wooden craft sticks
oil for deep frying

In a large bowl, mix together cornmeal, flour, sugar, salt and baking powder.  Stir in milk and egg until smooth; set aside.  Pat hot dogs dry. Insert stick into each hot dog, leaving some exposed for a handle.  Heat about 2 inches of oil to 365 degrees in a deep saucepan over medium-high heat.  Roll  hot dogs in batter until evenly coated.  Fry hot dogs in oil, a few at a time, until golden on all sides.  Drain on paper towels before serving. Makes 8.
  

Notes:


*I was out of craft sticks and wanted to use my Fry Daddy (which my mom calls a P. Daddy...I think she's thinking of P. Diddy?  Either way it's hilarious!) so I made mini corn dogs by cutting the hot dogs in thirds and dipping them in the batter.  Using a fryer made it super easy.  Just fill to the line with shortening (I'm thinking of trying it with coconut oil next time), plug it in and when it's hot (test it by putting in a drop of batter) cook, rolling them around with the special turner that comes with it until they are golden brown on both sides (about 2-3 minutes).

*I used both turkey and beef hot dogs (Oscar Meyer nitrate free) for the corn dogs and we all agreed the beef tasted much better...better than store bought I was told!  Heh.

*Don't forget to pat the hot dogs dry before dipping in the batter. If they are wet the batter won't stick well at all.  I tried dipping some in flour before the batter hoping that the batter would stick a bit better, but it didn't make much of a difference.

*I also made a gluten free version of these for my mom by substituting Bob's Red Mill All-Purpose Flour.  She said they were so much better than gluten free corn dogs from the store!  Another bonus! 

*I doubled the recipe and used 18 hot dogs cut into thirds.  Fed our whole family (8 kiddos and 2 adults -- not counting Grandma's gluten free).  Nothing was left and we were all pretty full. (I served them with chips, carrots and cut up apples...pretty easy dinner!)

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3 comments:

Steve Finnell said...

you are invited to follow my blog

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