Corn Dogs

By cserumga

Per serving: 201 cal, 13g total fat, 45mg chol, 716mg sodium, 16g carb, 1g fiber, 6g protein

Ingredients

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

Details

Cooking time 60mins

Preparation

Step 1

Heat oil in 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 flour, cornmeal, sugar 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 popsickle sticks into cut ends ot hot dogs. Dip dogs into batter, coating entirely. Fry dogs into batches of 4 until golden, 5-7 minutes; drain on a paper-towel lined baking sheet.