CORN DOGS

Corn Dogs image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 13

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Ingredients

2 quarts peanut or grapeseed oil, for frying
1 1/2 cups fine yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
Kosher salt
1 large egg, beaten
1 3/4 to 2 cups buttermilk
1 tablespoon vegetable oil
1 tablespoon honey
6 hot dogs
2 tablespoons cornstarch
Ketchup and mustard, for serving

Steps:

Heat the oil to 350 degrees F in a Dutch oven or large saucepan over medium heat. Line a large plate or baking sheet with paper towels; set aside. Sift together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt into a large bowl. Add the egg, 1 3/4 cups buttermilk, the vegetable oil and honey and stir to combine. The batter should be a little thicker than pancake batter¿it should fall off a spoon but not run off it.
Dry the hot dogs thoroughly with a paper towel. Insert a long wooden skewer into each hot dog, pushing it almost all the way through to the end. Sprinkle the cornstarch on a small plate and roll the hot dogs in the cornstarch until lightly dusted. Gently tap the hot dogs to remove the extra cornstarch.
Pour the batter into a tall drinking glass. Holding a hot dog by the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. (If the batter is not adhering to the hot dog, it is too thick. Add more buttermilk, 1 tablespoon at a time, and redip the hot dog.)
Once coated, immediately place the battered hot dog into the oil while still holding the stick. Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the paper towels to drain. Repeat with the remaining hot dogs and batter.

Ms Islam

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These corn dogs were a disappointment. They were greasy and the batter was bland.

Nanda THAPA

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I had trouble getting the batter to stick to the hot dogs.

Go Gal

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These corn dogs are a bit too sweet for my taste.

Jaylene Soto

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I love that this recipe includes a homemade honey mustard sauce. It's the perfect dipping sauce for corn dogs.

Alphonsine Vumiliya

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These corn dogs are perfect for a summer cookout.

Evagelos Varonos

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I've made these corn dogs with different types of hot dogs and they're always delicious.

Ronald Ford

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These corn dogs are a bit time-consuming to make, but they're definitely worth the effort.

Sweet Anaf

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I found that the corn dogs cooked more evenly if I used a deep fryer instead of a pan.

Zain ul abdeen

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These corn dogs are a bit greasy, but they're so worth it.

Phindi Mkhwanazi

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I made these corn dogs for a potluck and they were a huge hit! Everyone raved about how delicious they were.

Arfien Khan

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These corn dogs are a great way to use up leftover hot dogs.

Md Motaleb

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I was surprised at how well these corn dogs held up in the freezer. I was able to reheat them in the oven and they tasted just as good as when they were first made.