David Venable's Batter Fried Corn Dogs

This recipe was prepared in the Cook’s Essentials® 2.5 Liter Deep Fryer (K30343).

Photo by David V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • Corn Dogs:

  • 1

    cup yellow cornmeal

  • 1

    cup all-purpose flour

  • 1/4

    tsp. salt

  • 1/4

    tsp. onion powder

  • 1/4

    cup white sugar

  • 1

    tsp. ground cayenne pepper

  • 1

    tsp. smoked paprika

  • 4

    tsp. baking powder

  • 1

    egg

  • 1

    cup milk

  • Vegetable oil, for frying

  • 1

    package (8 pieces) beef frankfurters

  • Eight

    8-inch wooden skewers (if skewers are thin, use two per corn dog)

  • Spicy Ranch Dipping Sauce:

  • 1/2

    cup buttermilk

  • 1/2

    cup mayonnaise

  • 1

    package ranch dressing mix

  • Hot sauce, to taste

  • 2

    Tbsp. fresh parsley, chopped

  • Chili Mustard Dipping Sauce:

  • 1/2

    cup Dijon mustard

  • 1/2

    cup mayonnaise

  • 1

    Tbsp. chili powder

  • 1/4

    tsp. garlic powder

  • 1/2

    tsp. honey

  • 1

    Tbsp. cider vinegar

  • 1

    Tbsp. green onion, finely chopped

Directions

Directions: To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined. Set aside. To make the corn dogs, combine cornmeal, flour, salt, onion powder, sugar, cayenne, smoked paprika, and baking powder in a medium bowl. Whisk in the egg and milk. Preheat the oil in a deep fryer to 350°F. Insert wooden skewers into the frankfurters. Roll the frankfurters in batter until well coated. Allow excess batter to drip off. Fry two or three corn dogs at a time until lightly browned, approximately 3 minutes. Drain on paper towels. Serve with dipping sauces.

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