STATE FAIR CORN DOGS
By á-32773
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon honey
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- Consider 1/8 - 1/4 tsp. chipotle powder
- Dash pepper
- 1 egg, lightly beaten
- 1 cup evaporated milk (may want to try buttermilk)
- Oil for deep-fat frying
- 12 to 16 wooden skewers (less if using bigger dogs)
- 12 to 16 hot dogs
Details
Servings 10
Preparation
Step 1
1. In a bowl, whisk the first eight ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass.
2. Skewer each dog at least 2/3 to support them. Pat dry. Lightly dust with flour or cornstarch.
2 In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately. Yield: 12 to 16 corn dogs.
You'll also love
- EDIBLE SLIME 0/5 (0 Votes)
- Instant Pot Purple Hull Peas 3.2/5 (29 Votes)
- GARLIC ROASTED TOMATO AND SPINACH... 0/5 (0 Votes)
- Canned Harvard Beets 3/5 (33 Votes)
- Jalapeno Cornbread (Farmhouse... 5/5 (1 Votes)
Review this recipe