Make your own homemade corn dogs at home (you can even use your own homemade hot dog franks) healthier and with no additives. You can even make ahead and freeze!
Tip: Lightly dust the hot dogs with corn starch before dipping in the batter, this helps keep the batter from sliding off. Sprinkle cornstarch lightly but evenly across parchment or waxed paper; line skewered hot dogs across with space between; sprinkle lightly again over top and gently roll side to side; flip and roll again. You do not want a heavy coating. Use a light touch!
In a bowl, whisk the dry ingredients. Whisk in honey, egg and milks just until blended. Transfer batter to a an appropriately sized drinking glass tall enough to allow the hot dog to be fully dipped but not lost if accidentally dropped into the glass.
NOTE: If batter too thick add 1 tsp to 1 tbsp additional milk at a time. Needs to be somewhat thick however. If not smooth enough blend in blender or food processor or whisk more by hand or with whisk attachment on an electric hand mixer.
In an electric skillet, or a deep skillet or heavy pot, or deep-fat fryer, heat oil to 375 F degrees.
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 or cool and package to freeze.
State Fair Corny Dogs
A childhood reminder of the Texas State Fair in Dallas as well as the HOT Fair grounds. Make about 12 to 16 corny dogs.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 to 2 tablespoons honey
- 3 teaspoons baking powder
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon paprika
- 1 large egg, lightly beaten
- 1/2 cup evaporated milk
- 1/2 cup buttermilk
- Oil for deep-fat frying
- 12 to 16 wooden skewers
- 12 to 16 hot dogs
- cornstarch
Instructions
TIP:
-
Lightly dust the hot dogs with corn starch before dipping in the batter, this helps keep the batter from sliding off. Sprinkle cornstarch lightly but evenly across parchment or waxed paper; line skewered hot dogs across with space between; sprinkle lightly again over top and gently roll side to side; flip and roll again. You do not want a heavy coating. Use a light touch!
-
In a bowl, whisk the dry ingredients. Whisk in honey, egg and milks just until blended. Transfer batter to a an appropriately sized drinking glass tall enough to allow the hot dog to be fully dipped but not lost if accidentally dropped into the glass.
NOTE:
-
If batter too thick add 1 tsp to 1 tbsp additional milk at a time. Needs to be somewhat thick however. If not smooth enough blend in blender or food processor or whisk more by hand or with whisk attachment on an electric hand mixer.
-
In an electric skillet, or a deep skillet or heavy pot, or deep-fat fryer, heat oil to 375 F degrees.
-
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 or cool and package to freeze.
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