- 1 1/4 cups corn meal
- 3/4 cup AP flour, plus 1/3 cup for dredging
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp honey
- 2 eggs
- 1 cup milk (I used 2%, but you could probably use whatever you had on hand)
- 12-16 hot dogs
- 12-16 wood skewers (I only had my metal grilling skewers on hand so I used those and we pulled the skewers out before serving)
- 2 quarts vegetable oil for frying
- large pot (preferably wide and deep, I used my deep 14" cast iron skillet)
- fry thermometer
- quart jar w/ lid
Directions
- Preheat 1-2″ oil in large pot to 375 degrees. Dredge hot dogs in 1/3 cup flour. Shake any excess flour off. Skewer and set aside.
- Place cornmeal, flour, baking powder and salt into the quart jar. Secure lid and shake until ingredients are combined.
- In a small bowl, whisk together eggs, milk and honey. Add to jar, shake again until mixed thoroughly. Open jar and give batter a few stirs with a spoon to make sure all ingredients are incorporated.
- Dip hot dogs into jar to coat with batter making sure all parts of floured hot dog are coated. Let excess batter drip off.
- Place corn dog in 375 degree oil and cook until golden brown (3-5 minutes). You may have to rotate the corndog halfway through frying if the entire dog is not submerged.
- Remove to paper towel lined plate.
- Enjoy with some mustard and/or ketchup. :)
Makes 12-16 corn dogs
The following freezer directions were taken directly from Outside the Box Food.
To Freeze: Let corn dogs come to room temperature, then place in plastic freezer bag and freeze.
Corn dogs can remain in freezer for up to 3 months.To Reheat: Preheat oven or toaster oven to 350 degrees. Bake corn dogs for 10-15 minutes, turning occasionally.
Mr. R made a video of the process to show Grandma exactly how we make corndogs. :)
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