Homemade Corn Dogs
As we continue our kid-friendly recipe series, we made Homemade Corn Dogs last night! This is yet another food item that is loved by children and hit-or-miss with the adult folk.
Let me just say – these were easier than I thought they would be. You mix up a batter, stick the hot dogs in batter, drop hot dogs in a vat of boiling oil. And you’re done! It was admittedly my first time “frying” on the stove top and I survived.
1/2 Cups cornmeal (a finer grind. I used a medium-grind and wish it had been finer).
Amazon has had some fantastic deals on Bob’s Red Mill Gluten Free Cornmeal, 24-Ounce Packages (Pack of 4) – dropping as low as $6.44 for four bags!
1 Cup all-purpose flour
About 1/2 cup extra for coating hot dogs before dipping in batter
1 Tablespoon baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 Cups milk (or buttermilk)
4 large eggs, beaten
3 quarts vegetable oil (or other frying oil)
8 hot dogs
HOW TO PREPARE
1.) Pour your oil into a large dutch oven, at least 6-quarts, on medium-high heat. You want it to be about 350 degrees when you start frying the corn dogs. I used a candy thermometer to track temp (I have no idea if this is a good idea or not, I’ve never fried anything on stove before). You’ll want a wire rack nearby to put them on after they are done cooking.
2.) Mix together the cornmeal, flour, baking powder, salt and baking soda in a large bowl
3.) In another bowl, mix together milk and eggs
4.) Mix both cornmeal mixture and milk/eggs together in a large bowl. Preferably a bowl with a pour spout indent – as you’ll be pouring batter into a tall drinking glass for dipping the dogs.
5.) Insert wooden skewers through hot dogs. Make sure the stick + hot dog length is not too long to fit in your dutch oven – because when you drop them in to the oil you don’t want part of it sticking out.
6.) Take a large plate and sprinkle 1/2 Cup of flour on top of plate. Roll hot dogs in flour. This light dusting of flour helps the batter stick to them.
7.) Whisk batter again and pour into a tall drinking glass. Tall enough to cover hot dogs. Dip hot dogs into batter. Let extra batter drip off.
8.) Drop hot dogs into oil. Cook for about five minutes – until golden brown. Use metal tongs to turn corn dog in oil.
9.) Remove corn dog from oil and place on a wire rack so excess oil can drip off. Be careful! The wooden skewer will be hot, too!
10.) Serve immediately with ketchup, mustard or whatever you like.
This recipe is modified from one found in The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen. A great bargain at $13.98, it has some great tips and recipes in it!
Have you made homemade corn dogs before?