How To Make Corn Dogs
Making corn dogs at home is a fun and festive thing to do for parties! Better than the frozen corndogs you buy at the store and almost as easy!
Ingredients
| Cornmeal | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Cream style corn | 1 Cup (16 tbs) | |
| Shortening/Peanut oil | 3 Cup (48 tbs) (For deep frying)) | |
| Finely grated onion | 1/3 Cup (5.33 tbs) | |
| Buttermilk | 1 Cup (16 tbs) (plus a teeny bit more if needed) | |
| Cornstarch | 4 Tablespoon (for dredging) | |
| Hot dogs | 14 |
Directions
MAKING:
1.Combine dry ingredients in a big bowl (not including cornstarch).
2.Whisk together wet ingredients (not including frying oil).
3.Add wet to dry and stir to combine. Set aside for 10 minutes while your oil heats up to 375 degrees Fahrenheit.
4.Meanwhile, skewer hot dogs and roll in cornstarch to lightly coat.
5.When your oil is hot, batter up your hot dogs (now is when you should add a little more buttermilk if it seems too thick to dip into) and fry for about 2 minutes until brown and crunchy and theyll be lumpy, too, so just be ready to love them for their imperfections.
6.Drain on paper for a minute and then eat with your favorite combination of mustard, cock sauce, ketchup, or whatever.
SERVING:
7.Serve and enjoy.
NOTES:
Dip these in tartar sauce for a preposterously good bite. And if you have hotdogs leftover after your party, try these Sonoran Hotdogs!
Recipe Summary
Nutrition Facts
Serving size
Calories 312Calories from Fat 180
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 761 mg31.71%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
