Prep Time:
10 minutes
|
Cook Time:
15 minutes
|
Total Time:
25 minutes
|
Yield:
8-10 corn dogs
Homemade Corn Dogs
No need to wait for the next county fair or summer carnival – whip up your own batch of corn dogs at home! This recipe requires only a handful of simple ingredients and comes together in under 30 minutes. No one will be able to resist a crispy, slightly sweet, and perfectly fried dog on a stick!
Ingredients
- 1 cup Professor Torbert’s Orange Corn Meal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 egg
- ½ cup buttermilk
- ½ cup milk
- 1 16 oz. package of turkey or beef franks
- 8 wooden skewers
- oil for frying
Method of Preparation
- In a bowl, whisk together the dry ingredients (corn meal, flour, baking powder, sugar, and salt). In a bigger bowl whisk the wet ingredients (eggs, buttermilk, and milk). Combine dry ingredients into the wet ingredients and whisk until smooth.
- Pour the batter into a tall drinking glass (25 oz.). Let the batter rest while you heat up the oil.
- In a large pot or Dutch oven pour about 3″ of oil. Heat the oil on medium high heat until it reaches 350 degrees. To determine if the oil is hot enough, drop a tiny dollop of the batter in the oil and if it immediately sizzles and comes to the top the oil is ready.
- Pat the hotdogs dry with paper towels and carefully insert the wooden skewers.
- Dip the hotdog straight into the batter and twirl around to fully coat. Gently place the corn dog into the hot oil and cook until golden brown, turning it a couple of minutes to make sure it browns evenly. Repeat with the remaining hotdogs.
- Place the corn dogs on a plate lined with paper towels to drain any excess oil.
- Serve with mustard or ketchup. Enjoy!
