White Bean Batter Corn Dogs

Name: White Bean Batter Corn Dogs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: canola oil (for frying); 1 cup yellow cornmeal; 1/4 cup flour; 3 tablespoons white sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup buttermilk; 1 cup white kidney beans; 1 egg, beaten; 2 tablespoons canola oil; 1/4 cup cornstarch, for dredging; 8 all-beef hot dogs; 48 inches wood sticks

Submitted by maryjjohnson34

"Have a bit of fun with these corn dogs from Ontario Bean Growers featuring all-beef wieners coated in a cornmeal and white bean batter then deep fried until golden-brown."

Download

photo by maryjjohnson34

Ready In:: 40mins
Ingredients:: 13
Serves:: 4

ingredients

canola oil (for frying)
1 cup yellow cornmeal
¹⁄₄ cup flour
3 tablespoons white sugar
1 tablespoon baking powder
¹⁄₄ teaspoon salt
1 cup buttermilk
1 cup white kidney beans
1 egg, beaten
2 tablespoons canola oil
¹⁄₄ cup cornstarch, for dredging
8 all-beef hot dogs
48 inches wood sticks

directions

In a medium pot, add 4 inches (10 cm) of canola oil and heat to 375°F (190°C).
In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt; stir to combine. Add buttermilk, puréed beans, egg and canola oil; stir until batter is combined.
Place each hot dog on stick — the sticks must be wood as they will be deep fried. In a shallow bowl, add cornstarch. Roll hot dogs in cornstarch and shake off any excess.
Pour batter into a tall glass. Working in batches of two, dip hot dogs in batter, turning stick slowly as you remove to ensure batter stays on. Immediately place into oil and cook until batter is golden-brown, about 3 to 4 minutes or until corndog floats. With tongs, remove from oil and transfer to a paper towel-lined plate.
Serve immediately with your choice of condiments.