this recipe over at Buns in My Oven blog. I was immediately intrigued. I have always wanted to make homemade corn dogs for my kids but I DO NOT EAT hot dogs. Did ya get that? I have never liked hot dogs. I am more of a hamburger girl. BUT I do like hot links and I wanted to give this recipe a try so I decided to make both. Hot dogs for my husband and kids (who like them); all beef of course, and hot links for me.
This was the easiest and yummiest recipe for lunch I've made in a long time. It was super simple to follow and after a couple of tries I even got down pat the best way to coat the hot dogs and transfer to the hot oil . I was so impressed with myself I made a second batch and put them in the freezer for a quick lunch or snack for another day.
Karly has a ton of wonderful recipes on her blog so I suggest if you haven't been there yet, pop on by and tell her I sent you. You will be inspired!
Here's what you need:
1 cup flour, divided
1/4 cup cornmeal
1/4 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 cup milk
6-8 all beef hot dogs or a mix of hot links and hot dogs
vegetable or canola oil for frying
In a pan or pot heat about 3 inches of oil to 350 degrees over med-hi heat.
Place 1/3 cup of the flour in a shallow dish or small bowl and set aside. Cut up the hot dogs and/or hot links into thirds. I cut the hot links into 4 pieces.
In another bowl place the rest of the dry ingredients and stir with a whisk to mix well.
Add the milk and whisk to incorporate. This will be a slightly thick batter.
When the oil is at 350 degrees start the dipping process.
Dredge each piece of hot dog or hot link into the plain flour and shake off any excess.
I started this process using a fork to do the dredging but ended up with a wooden skewer which worked amazingly well.
Dip the flour coated hot dog piece into the batter and shake off any excess, making sure the hot dog is still fully coated with batter. I left mine a little thicker because we like lots of breading.
After a few this was super easy to get the hang of. Using a skewer in the hot dog was the easiest. After dipping in the batter hold it over the oil very close to the surface and using a fork push the piece into the oil.
Fry for 2 - 4 minutes depending on the oil temp, turning over after the first 15 seconds or so to get an even browning on both sides. I usually turn them 3 - 4 times for even browning.
Fry in small batches of 3 - 4 so it is easier to keep an eye on them and they don't burn.
Drain on a paper towel lined plate. Corn dogs can be kept warm in a 200 degree oven until all are cooked.
Serve immediately with ketchup and mustard. Yummy hot link!
Serves 3 - 4
Here's the handy printable - Mini Corn Dogs
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