Corn Dogs

By pknaub

Ingredients

• HEAT:
• 2 quarts vegetable oil
• COMBINE:
• 1 cup buttermilk
• 2 eggs
• 1/3 cup dill pickle relish
• 3 Tbsp. prepared
• yellow mustard
• 2 dashes Tabasco sauce
• WHISK:
• 11/4 cups all-purpose flour
• 1 cup cornmeal
• Tbsp. sugar
• tsp. each baking powder and
• kosher salt
• 1/2 tsp. baking soda
• 1 pkg. all-beef hot dogs (16 oz.)

Details

Servings 16

Preparation

Step 1

Makes 16 servings (16 corn dogs)
Total time: about 1 hour


Heat oil in a 7-8 quart pot over
medium-high to 375°.
Combine buttermilk, eggs, relish,
mustard, and Tabasco in a bowl.
Whisk together flour, cornmeal,
sugar, baking powder, salt, and
baking soda in a bowl. Stir
buttermilk mixture into cornmeal
mixture to combine; let stand
3 minutes. (The mixture will be
thick.) Whisk mixture until smooth
again; transfer to a tall cup.
Halve hot dogs crosswise. Insert
popsicle sticks into cut ends of hot
dogs. Dip dogs into batter, coating
entirely. Fry dogs in batches of 4
until golden, 5-7 minutes; drain on
a paper-towel-lined baking sheet.
Per serving: 201 cal: 13g total fat (4g sat); 4Smg chol:
716mg sodium; 16g (arb; 19 fiber; 6g protein