homemade corn dogs
(1 rating)
Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
5 Min
method
Stove Top
Ingredients For homemade corn dogs
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1 1/2 cyellow cornmeal
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1 1/2 call-purpose flour
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1 Tbspbaking powder
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1 tspbaking soda
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2 tspsugar
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1 1/2 tspsalt
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1/2 tspcayenne pepper
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1 3/4 cbuttermilk
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4 lgeggs, lightly beaten
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8hot dogs
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3 qtpeanut or vegetable oil
How To Make homemade corn dogs
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1Set wire rack inside rimmed baking sheet. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl. Whisk in buttermilk and eggs until incorporated. Place remaining 1/2 cup flour in shallow dish. Dredge hot dogs in flour and shake to remove excess. Thread hot dogs lengthwise onto eight 8-inch skewers.
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2Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Stir batter to recombine, then transfer half of batter to tall drinking glass. Working with one at a time, submerge hot dog in glass and twirl to coat with batter. Allow excess batter to drip back into glass and place corn dog in hot oil. Repeat immediately with 3 more hot dogs.
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3Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining batter and hot dogs.
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