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Super Bowl Favorite Corn Dogs

bettyskitchen's picture
Ingredients
  Egg 1 , well beaten
  Cornmeal 1⁄2 Cup (8 tbs)
  Self rising flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 2 Tablespoon, cooled
  Hot dogs 1 Pound (May Use A Package Of 10 Oscar Mayer Wieners)
  Mustard 1⁄2 Cup (8 tbs) (For Dipping, May Use Herlocher'S Dipping Mustard / Any Other Type)
  Peanut oil 1⁄2 Cup (8 tbs) (About 1 Inch Of Peanut Oil In A Cast Iron Skillet For Frying The Corn Dogs)
Directions

In a large mixing bowl, combine 1 well-beaten egg, 1/2 cup cornmeal, 1/2 cup self-rising flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup milk, and 2 tablespoons melted butter or margarine. Mix until smooth. Dip hot dogs into batter and drain. (I used a metal rack for draining.) Fry in hot oil (350 to 375 degrees) 2 to 3 minutes, or until golden brown on all sides. Drain on paper towels, and then place hot corn dogs on a serving plate. You may insert wooden sticks, in order to serve the corn dogs without messing up any dishes, or provide small plates and forks. Serve with dipping mustard. These are S-U-P-E-R, and I hope you enjoy them!!! --Betty :)
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Method: 
Fried
Ingredient: 
Corn Meal, Meat
Restriction: 
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4
Next big game-day, wow your guests with a quick and easy corn dog recipe that is sure to get great raves. Betty teaches you how to make this crowd-pleasing version of hot dogs that is just perfect for a tailgate party. The best part about this yummy delight is that you can eat it from hand. Follow this recipe video to know how to make this quick and easy party appetizer.

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