Editors' Pick
Corn Dogs
photo by anniesnomsblog
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3⁄4 cup yellow cornmeal
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 2⁄3 cup milk
- 6 -8 small wooden sticks
- 6 -8 hot dogs
- oil, for deep-fat frying
directions
- Combine cornmeal, flour, baking powder, salt and egg; mix well.
- Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
- Meanwhile, heat oil to 375 degrees F.
- Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
- Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
- Drain on paper towel.
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Reviews
-
I added 1 t dry mustard, paprika, a dash of cayenne and also used 1/2 polenta and 1/2 corn 'flour' for the cornmeal component. I cut 'village keilbasa' (selsko kolbacitz) in half, blotted them with paper towels and lightly dusted them with flour before dunking them in the batter. They held together just fine in my deep fryer. My guests said they were great, but I am coming down with cold, so unfortunately, nothing tasted good to me last night :-(. I used the excess batter to make some impromptu onion wedges. Everything got eaten! Will try again and update the review to reflect a non-illness influenced personal opinion!
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Just like I said for my home state of Illinois, I'll say here for my neighbor across the river....Iowa. This doesn't represent Iowa at all in the area where I spent my life. I was born and raised in Illinois, but we crossed the bridge over the Mississippi and were in Davenport, Iowa. People in our neck of the woods live for Pork. And the favorite dish in the bi-state area where I'm from, is the Pork Tenderloin. A piece of pork loin is flattened out so it's as big as your head, fried in a crust like you'd use for chicken fried steak, then put on a hamburger bun which makes it look ridiculously small when the pork is as big as a dinner plate! We always ate ours with yellow mustard, onions and pickles. Now THAT is Illinois/Iowa where I'm from.
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RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.