Recipe Homemade Corn Dogs

Discussion in 'Recipes' started by tacmotusn, Jul 14, 2012.


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  1. tacmotusn

    tacmotusn Mosquito Sailor

    I love these things, but almost never am where I can buy one. Consider different options besides the standard hot dog as well. ie; various types of sausage links.
    .
    Saw this recipe, and I just had to share. Come on, who hasn't at one time or another, ate a corn dog and thought, I wish I could make these at home.
    .
    CORN DOGSMAKES: 8 CORN DOGS
    ACTIVE TIME:15 MIN
    START TO FINISH: 45 MIN

    INGREDIENTS:
    8 hot dogs
    1/2 cup plus 3 tablespoons all-purpose flour, divided
    About 8 cups vegetable oil, divided
    1 1/2 cups cornmeal
    1 1/2 teaspoons baking powder
    1 teaspoon sugar
    1/2 teaspoon baking soda
    1/8 teaspoon cayenne 2 large eggs
    1 1/4 cups well-shaken buttermilk


    EQUIPMENT: a grill pan; 8 wooden ice-pop sticks; a deep-fat thermometer

    ACCOMPANIMENTS: ketchup and mustard

    See more: Inside the Playboy Mansion's Kitchen

    Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 Tbsp flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-qt heavy pot over medium-high heat.

    Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 Tbsp vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 tsp salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.

    Transfer some of batter to a tall glass, filling it almost to the top.

    Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches.
    More from Gourmet:
    Gourmet's 12 Best Burgers of All Time
    15 Perfect Pasta Dishes
    Gourmet's Classic Comfort Foods

    The Best Sandwiches Around the World
    .
    PS: I am not responsible if you choose to check out any of the links listed from this article.
     
    pearlselby, Brokor, BTPost and 2 others like this.
  2. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    LOL nice! [touchdown]
     
  3. TXKajun

    TXKajun Monkey+++

    tacmo, it's a darn good thing you had your disclaimer at the end of your post about not accepting responsibility if we clicked on any of the links. I think I gained 5 lbs just going thru them!!!! LOL

    Kajun
    P.S.
    I'm still using your recipe for Maple Breakfast Sausage from way back. Sweetie, Bunny and I absolutely LOVE it! We tried some Hormel Maple Breakfast Sausage yesterday....it was awful!! WAAAYYYY too salty. But yours?? It's awesome!
     
    pearlselby likes this.
  4. Seacowboys

    Seacowboys Senior Member Founding Member

    I made those corndogs for dinner tonight; not bad at all.
     
    pearlselby likes this.
  5. tacmotusn

    tacmotusn Mosquito Sailor

    awesome. thanks one and all. see, even a blind hog can find an acorn now and then.
     
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