Corn Dogs

These corn dogs are so good they don't need any accompaniments. They hold there own without any extras wonderfully.

Photo by Julie E.
Easy and delicious corn dogs.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

16

corn dogs

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

16

servings

Ingredients

  • 1

    cup buttermilk

  • 2

    eggs

  • 1/3

    cup dill pickle relish

  • 3

    tablespoon prepared yellow mustard

  • 2

    dashes Tabasco sauce

  • 1 1/4

    cups all-purpose flour

  • 1

    cup cornmeal

  • 1

    tablespoon sugar

  • 1

    teaspoon baking powder

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon baking soda

  • 1

    package all-beef hot dogs (16-ounces)

  • 2

    quarts vegetable oil

Directions

Heat oil in a 7 to 8 quart pot over medium-high to 375°F. Combine buttermilk, eggs, relish, mustard, and Tabasco in a bowl. In a separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. 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 to 7 minutes; drain on a paper-towel-lined baking sheet.

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