Corn Dogs Homemade

from Chef in Training

Photo by Bill C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup yellow cornmeal

  • 1

    cup flour

  • 1/4

    tsp. salt

  • 1/8

    tsp. pepper

  • 1/4

    cup white sugar

  • 4

    tsp. baking powder

  • 1

    egg

  • 1 1/8

    cups milk

  • 1

    quart vegetable oil for frying

  • 2

    (16 oz) packages beef hot dogs

  • 16

    wooden skewers

Directions

In a large bowl, combine cornmeal, flour, salt, pepper, white sugar and baking powder. Add milk and egg to the bowl and whisk well. Heat oil in a large pot on stovetop until it reaches 350 degrees F. While oil is heating, insert wooden skewers into hot dogs. Dip/roll skewered hot dog into batter until completely covered. Cooking 2-3 corn dogs at a time, cook in oil until golden brown in color, about 3 minutes. Set on paper towels once cooked to drain off any excess oil.

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